Bitter Greens Salad with Soppressata and Pecorino

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 2 tsp dried oregano
  • 2 tbsp red wine vinegar
  • 1 garlic clove, grated
  • 2 tsp honey
  • 1/2 tsp Dijon
  • 4 tbsp olive oil, divided
  • 1 medium head radicchio, cut into 6 wedges
  • 4 cups arugula
  • 2 medium tomatoes, chopped
  • 2 oz. soppressata, diced
  • 2 oz. chopped pickled sweet cherry peppers, seeds removed
  • 2 oz. grated Pecorino Romano

Directions

  1. Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tbsp oil.

  2. Heat the remaining 1 tbsp oil in the pan over medium heat. Add radicchio and cook, flipping once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Coarsely chop, discarding the core.

  3. Add the radicchio, arugula, tomatoes, soppressata, and peppers to the bowl with the dressing and toss well to combine.

  4. Transfer to a serving platter and garnish with Pecorino Romano.

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