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Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsdried oregano2tablespoonsred-wine vinegar1clovegarlic, grated2teaspoonshoney½teaspoonDijon mustard4tablespoonsextra-virgin olive oil, divided1medium head radicchio (about 10 ounces), cut into 6 wedges4cupslightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)2mediumtomatoes, chopped2ouncessoppressata, diced (1/3 cup; see Tips)2ounceschopped pickled sweet cherry peppers (1/3 cup), seeds removed2ouncesgrated Pecorino Romano cheese (1/2 cup; see Tips)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsdried oregano
2tablespoonsred-wine vinegar
1clovegarlic, grated
2teaspoonshoney
½teaspoonDijon mustard
4tablespoonsextra-virgin olive oil, divided
1medium head radicchio (about 10 ounces), cut into 6 wedges
4cupslightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)
2mediumtomatoes, chopped
2ouncessoppressata, diced (1/3 cup; see Tips)
2ounceschopped pickled sweet cherry peppers (1/3 cup), seeds removed
2ouncesgrated Pecorino Romano cheese (1/2 cup; see Tips)
DirectionsHeat 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 tablespoons oil.Heat the remaining 1 tablespoon 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.Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.TipsTips: Look for Pecorino Romano, an Italian sheep’s milk cheese, that’s been aged 8 months or more so it’s firm enough to shave and has a more concentrated taste.Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.Originally appeared: EatingWell Magazine, September 2020
Directions
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 tablespoons oil.Heat the remaining 1 tablespoon 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.Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.TipsTips: Look for Pecorino Romano, an Italian sheep’s milk cheese, that’s been aged 8 months or more so it’s firm enough to shave and has a more concentrated taste.Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.
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 tablespoons oil.
Heat the remaining 1 tablespoon 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.
Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.
Tips
Tips: Look for Pecorino Romano, an Italian sheep’s milk cheese, that’s been aged 8 months or more so it’s firm enough to shave and has a more concentrated taste.
Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)291Calories21gFat13gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
