Bitter Greens Salad With Soppressata & Pecorino
ACTIVE: 30 min
TOTAL: 30 min
Quickly charring radicchio adds complex flavor.
2 teaspoons dried oregano2 tablespoons red-wine vinegar1 clove garlic, grated2 teaspoons honey½ teaspoon Dijon mustard4 tablespoons extra-virgin olive oil, divided1 medium head radicchio (about 10 ounces), cut into 6 wedges4 cups lightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)2 medium tomatoes, chopped2 ounces soppressata, diced (⅓ cup)2 ounces chopped pickled sweet cherry peppers (⅓ cup), seeds removed2 ounces grated Pecorino Romano cheese (½ cup)
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 tablespoons oil.…