11 minutes
A delightful salad featuring radicchio, arugula, toasted hazelnuts, and warm melted cheese, finished with a drizzle of saba or balsamic vinegar.
tablespoons
to taste
to taste
Radicchio, cored and coarsely shredded
0 lb
0 oz
Crucolo Cheese, grated
0 lb
Toasted hazelnuts, roughly chopped
cups
Saba
to taste
1. Preheat Broiler
Preheat your broiler to high.
2. Create Vinaigrette
While the broiler is heating, whisk together the red wine vinegar and extra-virgin olive oil in a large bowl. Season this mixture generously with kosher salt and freshly ground pepper to create a balanced vinaigrette.
3. Dress Greens
Add the coarsely shredded radicchio and the arugula to the bowl. Toss everything together well, ensuring that the greens are evenly coated with the vinaigrette. Taste the salad and adjust the seasoning if needed to achieve the perfect flavor balance.
4. Broil Salad
Once the greens are well dressed, pile the salad onto ovenproof plates or a large ovenproof platter. Evenly sprinkle the grated cheese over the top of the salad. Place the salad under the broiler for about one minute, just until the cheese is melted and bubbly.
5. Finish Salad
Remove the salad from the broiler and immediately sprinkle the toasted hazelnuts over the top. Finish the dish with a light drizzle of saba or balsamic vinegar for a touch of sweetness and acidity that ties all the flavors together. Serve the salad right away while the cheese is still warm and gooey. Enjoy!
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