Cheesy salad with bitter greens for a flavorful twist.
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Nutrition per Serving
Ingredients
Estimated total cost: €10.45 · €1.74/serving
- 3 tablespoons of exquisite red wine vinegarEst. price €0.18–€0.45
- Premium extra-virgin olive oilEst. price €0.10–€0.30
- Kosher salt and freshly ground pepper, to tasteEst. price €0.02–€0.08
- 1 large head of vibrant radicchio (3/4 pound), carefully cored and coarsely shredded (soak in ice water to enhance crispness)Est. price €2.50–€4.50
- 5 ounces of peppery arugulaEst. price €2.00–€3.50
- 1/4 pound of luscious Crucolo, provolone, Taleggio, or Fontina cheese, finely gratedEst. price €3.00–€5.50
- 1/2 cup of roughly chopped lightly toasted hazelnuts (toast in a dry skillet over medium heat, stirring frequently, until fragrant)Est. price €2.50–€4.00
- Saba or aged balsamic vinegar, for a delightful drizzleEst. price €0.15–€0.40
Steps
- 1Preheat the broiler to its highest setting.
- 2In a large bowl, combine 1/4 cup of olive oil with red wine vinegar, whisking until well blended. Season the mixture generously with salt and pepper. Add the radicchio and arugula to the bowl, tossing them gently to ensure they are evenly coated. Taste the salad and adjust the seasoning as needed before serving.
Cultural note
The use of premium ingredients like Crucolo, provolone, Taleggio, or Fontina cheese and saba or aged balsamic vinegar reflects the Italian influence in this dish. Bitter greens are commonly used in Italian cuisine for their bold flavors and digestive properties.
Seasonal note
Bitter greens like radicchio and arugula are at their best in the cooler months of fall and winter, making this salad ideal for those seasons. Hazelnuts also peak in availability during the fall.
Health note
This salad is a good source of vitamins A and K, important for eye health and blood clotting, respectively. It is high in protein and healthy fats from the cheese and olive oil, but watch out for the saturated fat content.
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