This recipe originally called for radicchio, but would work well with kale or chard.
Sautéed Greens with Shallots and Ricotta Salata
Adapted from a recipe by Marcia Kiesel for Food and Wine
3 tablespoons extra-virgin olive oil
3 large shallots, peeled and thinly sliced
1/2 pound cooking greens, thinly sliced
1 ounce ricotta salata cheese, cut into thin shavings
Freshly ground black pepper
In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots, season with salt and cook over moderate heat until softened, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the greens to the skillet and toss well. Cover and cook over moderate heat, stirring a few times, until the greens are tender, a few minutes. Season with salt. Transfer the greens to a bowl. Top with the ricotta salata shavings, season with pepper and serve.
Mesclun Salad with Fried Shallots and Blue Cheese
Contributed by Chris Ainsworth for Food and Wine
Vegetable oil, for frying
7 large shallots, peeled and thinly sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
Salt and freshly ground pepper
1 pound mesclun or other salad greens
1/4 pound blue cheese, crumbled
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining sliced shallots.
In a large bowl, whisk the olive oil with the sherry vinegar and season with salt and pepper. Add the salad greens and blue cheese to the bowl and toss. Sprinkle the fried shallots over the salad and serve right away.
Make Ahead: The fried shallots can be stored in an airtight container overnight.