Bitter Greens Salad with Melted Cheese
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Several months ago, my husband bought his very first cookbook. And, even more impressively, he cooked (many) things from it. This is big.
The book is Six Seasons: A New Way with Vegetables by Joshua McFadden and it’s truly a beautiful book. The recipes are simple and, well, ordinary, but I don’t mean that in a bad way at all. It’s all about making food delicious by choosing ingredients at their best possible moment.
Mostly we’ve been eating salads from this book but everything has been a winner. The onion-pancetta tart I made for Thanksgiving, for example, was goooooooood.
Technically this is more of a spring recipe but I’m slow to blog, okay guys? Plus it’s still early summer, anyway, so just make this.
Bitter Greens Salad with Melted Cheese
Ingredients
- 3 Tbsp. red wine vinegar
- 1/4 cup olive oil
- 1 large head (3/4 lb.) radicchio head, cored and coarsely shredded or chopped
- 5 oz. arugula
- 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
- 1/2 cup hazelnuts, roasted and roughly chopped
- balsamic vinegar, for drizzling
Directions
- Preheat the broiler to high.
- Whisk together the red wine vinegar and olive oil in a large bowl. Season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Adjust the seasoning if necessary.
- Pile the salad on broiler-proof plates or a platter and top with the cheese (we do not have either so we just use cast iron or a rimmed baking dish). Broil the salad just until the cheese is melted, about 1 minute.
- Sprinkle the toasted hazelnuts on top and finish with a drizzle of balsamic vinegar. Serve immediately.
Joshua McFadden's Six Seasons: A New Way with Vegetables