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:
- Heat the broiler to high.
- 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.
- 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.
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