Chef Joe Sasto creates a bold, elegant salad that balances smoky, tangy, and creamy in every bite.
This Warm Radicchio & Arugula Salad is a restaurant-worthy dish that’s surprisingly easy to pull together. Crispy, golden guanciale provides rich depth, while the warm vinaigrette — built right in the rendered fat — brings layers of Dijon, honey, and vinegar that perfectly coat the bitter greens.
Tossed just before serving, the warm dressing gently softens the radicchio and arugula, creating a glossy, flavorful base for creamy marinated goat cheese and a sprinkle of toasted nuts. Each bite delivers the perfect contrast of textures and flavors — salty, tangy, bitter, and sweet.
Perfect as a cozy starter or a light main, this salad comes together quickly and feels special enough for entertaining.
Radicchio & Arugula Salad with Guanciale Vinaigrette and Marinated Goat Cheese
10 min
10 min
2 - 4
Dinner
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
For the Salad
- 1 Small Head Radicchio (cored and thinly sliced)
- 3 Cups Baby Arugula
- 4 oz Marinated Goat Cheese (torn into bite-sized pieces - store-bought or homemade)
- ¼ Cup Toasted Walnuts or Hazelnuts (optional for crunch)
Guanciale Vinaigrette
- 4 oz Guanciale (diced small)
- 1 Small Shallot (Finely minced)
- 1 tbsp Dijon Mustard
- 2 tbsp Red Wine Vinegar (or Sherry vinegar)
- 1 tsp Honey (optional to balance bitterness)
- ¼ Cup Olive Oil (you may not need all, depending on guanciale fat rendered)
- Salt and Freshly Ground Black Pepper
Directions
1. 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.
2. 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.
3. Assemble the Salad
In a large bowl, toss radicchio and arugula lightly with the warm vinaigrette, coating the leaves.
4. 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.
Chef's Note
If you want to make your own marinated goat cheese, 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.
