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Christmas

Joshua McFadden's Bitter Greens Salad with Melted Cheese

by:
March 30, 2021
4.4
5 Ratings
Photo by Bobbi Lin
  • Serves 6
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

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Ingredients
  • 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
Directions
  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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This Recipe is Featured In:

A New Genius Salad From the Chef Who Started the Kale Salad Craze

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Recipe by: Genius Recipes

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11 Reviews

Write a Review
Debbie Z. September 21, 2020
This salad was delicious. I followed the recipe as written and used fontina cheese.

I think I will make this over the holidays and add cranberries.
Daryna T. November 21, 2017
We have to work around a nut allergy over here. Does anyone have ideas for a nut-free hazelnut substitute? :)
Claudia Z. March 23, 2018
Seasoned roasted chickpeas
Renée R. May 27, 2017
I ordered a bottle of Saba online. Had to know what it's like. Well, it's sensational. It's fruitier, brighter and cleaner than balsamic. I'm making this salad tonight. Can't wait!
Lauren R. May 22, 2017
Loved!!! Made with mixed greens, taleggio and toasted walnuts instead of hazelnuts. I could eat this everday.
Ceramic May 21, 2017
Felt inspired, made for lunch! Was delicious, but would have been just as delicious without bothering with the broiler.
Betsy May 21, 2017
So could I make this on a cast iron skillet? Otherwise would have to be a casserole dish.
Betsy May 21, 2017
Replying to may own comment--could also split onto two fajita pans? Just thinking of the presentation. Looks yummy!
abbyarnold May 21, 2017
What is Saba? Google says it is an island!
melp May 21, 2017
http://www.huffingtonpost.com/2014/09/30/saba-grape-must-balsamic_n_5901534.html
Catherine S. May 21, 2017
Looks like: "Saba is an ancient condiment, known since the time of the Romans, and is the result of cooking selected grape musts, especially of Lambrusco or Trebbiano grapes, over fire. Saba is the main ingredient in the production of Traditional Balsamic Vinegar of Modena."
So, like the article mentions, but not the recipe: switch in balsamic :)