Bitter-Greens Salad with Melted Cheese

To make this delicious and simple salad special, it is quickly popped in the oven to wilt the greens and melt the cheese.



  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 large head of radicchio (3/4 pound), cored and coarsely shredded
  • 5 ounces baby arugula
  • 4 ounces semi-hard Italian cheese, such as Crucolo or pecorino Toscano, thinly shaved
  • 1/2 cup hazelnuts, toasted
  • Saba (See Note) or balsamic vinegar, for drizzling
  1. Preheat the oven to 350 degrees. In a large bowl, whisk the red wine vinegar with the olive oil and season with salt and pepper. Add the radicchio and arugula and toss well. Mound the salad on oven-proof plates and top with the shaved cheese. Arrange the plates on trays and warm the salads in the oven for about 1 minute, until the cheese is just melted. Sprinkle the toasted hazelnuts on top. Drizzle a little saba over the salads and serve right away.