Bitter greens salad with melted cheese from Six Seasons: A New Way with Vegetables (page 104) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Cgaskins on July 21, 2025

    This salad was fine. My partner enjoyed it more than I did. I probably won't make it again, but we did eat all that we had. It makes a good sized portion. There are two of us that ate it and we had leftovers.

  • tarae1204 on February 07, 2025

    Loved this! Affordable, quick, and minimal clean up. Used a sheet pan. I made it with all arugula (strong, mature arugula not delicate baby arugula), taleggio (recommend), hazelnuts, and white balsamic agrodolce as a finish. I used way, way more cheese and nuts than the recipe called for. I also added a couple handfuls of cherry tomatoes around the rim of the sheet pan. You can riff on this recipe but you must have all the called for components: firm bitter greens, melty good Italian cheese, a sweet nut, and a sweet vinegar product to finish. It was messy and chewy, and as satisfying to me as pizza in its own way. I probably wouldn't serve this at a dinner party because of the messy factor.

  • michalow on January 19, 2025

    I get a lot of radicchio from my CSA, so new ideas are always welcome. I used all radicchio, no arugula, so I added some golden raisins to balance the bitterness. Swapped pine nuts for hazelnuts and used romano for the cheese. It was a perfect side for a rich butternut galette.

  • ellwell on January 12, 2023

    This was fine as a side. Nothing extraordinary.

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