Bitter Greens Salad with Soppressata & Pecorino
This bitter green salad turns the bland lunch salad on its head with its Mediterranean flair. Quickly charring radicchio and toasting dried oregano adds complex flavor, and slightly spicy soppressata pairs especially well with the sweetness of marinated cherry peppers. Pecorino Romano has a tangier, saltier taste than Parmesan, so just a bit provides the salad with plenty of nutty, sharp flavor. This salad can easily be made into a main course or served as a substantial side dish.