Joshua McFadden's Bitter Greens Salad with Melted Cheese

May 17, 2017
Photo by Bobbi Lin
Author Notes

Joshua McFadden is the chef who created the legendary cavolo nero salad at Franny's in Brooklyn that started the kale salad trend in 2007—simply because he was fed up with the sad salad greens available in winter months. Trust him on this one too. From Six Seasons (Artisan, 2017). —Genius Recipes

  • Serves 6
  • 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
In This Recipe
  1. Heat the broiler to high.
  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.
  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.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.