Photo by Laura Dart and A.J. Meeker
Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.
Recipe information
Yield
6 servings
Ingredients
3 tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
5 ounces arugula
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar, for drizzling
Preparation
Step 1
Heat the broiler to high.
Step 2
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Step 3
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
From Six Seasons: A New Way with Vegetables © 2017 by Joshua McFadden. Reprinted with permission by Artisan Books.
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