Bitter Greens Salad with Melted Cheese


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

  • 10 minutes
  • 1 minute
  • 4-6 servings


  • 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


  1. Preheat the broiler to high.
  2. 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.
  3. 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.
  4. Sprinkle the toasted hazelnuts on top and finish with a drizzle of balsamic vinegar. Serve immediately.

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