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James Beard Award-Winning Cookbook Author Joshua McFadden

six seasons.jpg
six seasons.jpg

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

Serves 6

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
  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.
  3. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
  4. 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.
  5. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.