It just won the James Beard Award for best cookbook in the vegetable-focused category! Joshua McFadden, author of Six Seasons: A New Way with Vegetables and executive chef/owner of Portland restaurant Ava Gene’s, joined us to share a recipe from the cookbook. Now in it sixth printing, the bestselling cookbook divides a year into not four, but six distinct seasons, with over 200 recipes celebrating how to prepare vegetables at their peak.
Bitter Greens Salad with Melted Cheese
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.
- 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
- Heat the broiler to high.
- 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.
- 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.