Wilted Radicchio & Arugula Salad with Gouda & Pecans

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

Serves: 4
Prep Time: 5 mins
Cook Time: 1 mins
Ready In: 6 mins
  • 2 TBSP red wine vinegar
  • 3 TBSP extra-virgin olive oil
  • Fine-grained sea salt and freshly ground pepper, to taste
  • 1 small to medium-sized head of radicchio, cored and coarsely shredded
  • 4 oz. arugula, cut into bite-sized pieces
  • ½ c. shredded semi-soft gouda cheese
  • ¼ c. pecans, roughly chopped & lightly toasted
  • Balsamic vinegar, for drizzling to taste
  1. Heat your broiler to high.
  2. Whisk the red wine vinegar with 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 salt and pepper to your preference.
  3. Pile the salad onto an ovenproof platter and top with the gouda cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted pecans on top and finish with a drizzle of balsamic vinegar. Serve immediately.