Recipe Station

Here's everything you need for this hearty bitter greens salad with melted cheese. This recipe makes six servings.

Ingredients to Gather

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

This salad has a little secret that makes it taste so good:

Here’s why it works so well: The greens are radicchio and arugula, a hardy mix of bitter and crisp, and are only broiled for a minute, just long enough to melt the cheese. So the pile just warms through and softens a bit but still tastes fresh and resilient, the wine vinegar and oil dressing subtly concentrating. (Even if the only arugula you can find is a box of the baby leaves, instead of the full-grown kind shown here, the radicchio more than holds up its end, structurally speaking.)

What do you think of this salad? Would you try it? Have you had it already? Share your thoughts in the comment section below!

Article Source: Food52