If you’re already sold on topping bitter salad greens with cheese and nuts, we have a new (to us) technique of broiling the whole shebang to give your dressed and wilted greens a melted cheesy and tangy treatment. Radicchio and arugula lend themselves especially well to this preparation, and their bitter and spicy notes are an excellent foil to the richness of the gouda and the dressing’s olive oil. We hope that you enjoy this tasty salad as a side or starter.
Recipe adapted from: https://www.epicurious.com/recipes/food/views/bitter-greens-salad-with-melted-cheese
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