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Epicurious

Bitter Greens Salad With Melted Cheese

4.4

(6)

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Bitter greens salad with melted cheese on a plate.
Photo by Laura Dart and A.J. Meeker

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Ingredients

6 servings

3 tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
5 ounces arugula
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar, for drizzling

Preparation

  1. Step 1

    Heat the broiler to high.

    Step 2

    Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.

    Step 3

    Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

Six Seasons cookbook cover by Joshua McFadden with mushrooms, salad and bronze plate
From Six Seasons: A New Way with Vegetables © 2017 by Joshua McFadden. Reprinted with permission by Artisan Books. Buy the full book from Amazon or Bookshop.
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Reviews (6)

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  • A surprise keeper! With a fresh bunch of arugula in hand and a half head of radicchio, I googled my way to this surprise. With nothing remotely resembling the cheese choices in the printed recipe, I used a few nuggets of pre-crumbled supermarket Gorgonzola languishing in a plastic tub and some pre-shredded mozzarella. Someone in this two person household had used up the packet of walnuts that were supposed to stand in for hazelnuts. I don’t doubt that the recipe as published would have been excellent. I was impressed how forgiving it was with one omission and a couple of second tier substitutions. Now I’m mulling whether I can coax a pizza topping out of this recipe.

    • jlstone

    • North Haven, ME

    • 10/22/2019

  • I just had the leftovers from my 5th or 6th time making this. It is so good that I crave it. This is my second review. I am shocked it hasn't gotten more reviews. If you love arugula or bitter greens, you won't regret trying it.

    • charroa

    • VA

    • 3/4/2019

  • I love this recipe! I use escarole in place of the arugula. It holds up well and compliments the radicchio. I love that this salad comes together quickly but is so tasty.

    • kittenplan

    • 2/16/2019

  • I have made this several times now. Love it! I couldn't find Saba so I use a balsamic syrup to sprinkle over. I have found that I prefer it with Fontina cheese and pecans in place of the hazelnuts. I have also found that 1/4 lb. of cheese is too much for me. About half that is about right and next time I will reduce the nuts to 1/3 cup. Oh, and I also use less radicchio. This is a good one to adjust the ratio of ingredients to your liking. I don't have the nerve to put salad plates under the broiler. I just make it on a half sheet pan. This is a keeper. Thanks for the recipe, Joshua!

    • charroa

    • Virginia

    • 1/14/2019

  • Made this for lunch - I thought it was excellent! Great combo of flavors and textures. Will be making again.

    • jlcrn

    • Scottsdale, AZ

    • 11/27/2018

  • NO.

    • jansan1

    • Earth

    • 11/6/2018

TagsSaladAmericanMediterraneanArugulaLeafy GreensVegetableRadicchioChicoryHazelnutNutFontinaCheeseDairyProvoloneSideLunchDinnerVegetarianGluten FreeEasyBroilCookbooks

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