Author Notes: Joshua McFadden is the chef who created the legendary cavolo nero salad at Franny's in Brooklyn that started the kale salad trend in 2007—simply because he was fed up with the sad salad greens available in winter months. Trust him on this one too. From Six Seasons (Artisan, 2017). —Genius Recipes
tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
large head radicchio (3/4 pound), cored and coarsely shredded
pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar, for drizzling
- 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.
- This recipe is a Community Pick!