FRA' MANI X JOE SASTO RADICCHIO & ARUGULA SALAD WITH GUANCIALE VINAIGRETTE AND MARINATED GOAT CHEESE
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Ingredients
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1 small head radicchio, cored and thinly sliced
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3 cups baby arugula
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4 oz marinated goat cheese, torn into bite-sized pieces (store-bought or homemade, see note)
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¼ cup toasted walnuts or hazelnuts (optional, for crunch)
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4 oz Black Garlic Guanciale, diced small
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1 small shallot, finely minced
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1 tbsp Dijon mustard
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2 tbsp red wine vinegar (or sherry vinegar)
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1 tsp honey (optional, to balance bitterness)
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¼ cup olive oil (you may not need all, depending on the amount of guanciale fat rendered)
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Salt and freshly ground black pepper
FOR THE SALAD
FOR THE GUANCIALE VINAIGRETTE
Directions
RENDER THE GUANCIALE
In a skillet over medium heat, cook guanciale until golden and crispy, 8–10 minutes. Transfer the crispy bits to a paper towel but leave the rendered fat in the pan.
BUILD THE VINAIGRETTE
Lower heat, add minced shallot to the warm fat, and sauté 1 minute until softened. Whisk in Dijon, vinegar, and honey. Slowly stream in olive oil (if needed) to emulsify. Season with salt and black pepper. Stir the crispy guanciale back in. Keep warm.
ASSEMBLE THE SALAD
In a large bowl, toss radicchio and arugula lightly with the warm vinaigrette, coating the leaves.
FINISH
Arrange on a platter. Dot with marinated goat cheese pieces and sprinkle with toasted nuts if using. Serve immediately while the vinaigrette is warm and glossy.
Recipe Note
Chef’s note on marinated goat cheese:
If you want to make your own, break a log of goat cheese into bite-sized chunks and marinate in olive oil with crushed garlic, chili flakes, lemon zest, and herbs (thyme, rosemary, or oregano) for at least 1 hour, up to overnight.