Best 4 Bitter Greens Salad With Melted Cheese Recipes
Beyond the popular selections of lettuce and spinach, the world of greens expands into a realm of bitter flavors, offering a delightful contrast to the richness of melted cheese. From the bold tang of dandelion greens to the slightly spicy arugula, these often-overlooked leaves unveil a symphony of flavors when combined with the gooey goodness of melted cheese. Discover the art of creating a bitter greens salad that tantalizes your taste buds, transforming these humble ingredients into a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
BITTER GREENS SALAD WITH MELTED CHEESE
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Provided by Joshua McFadden
Categories Salad Leafy Green Radicchio Arugula Cheese Hazelnut Broil Dinner Vegetarian Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
Provided by Adam Nagourney
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
- While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
- Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams
BITTER-GREENS SALAD
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.
WILTED BITTER GREENS WITH CRISPY WALNUT GOAT CHEESE
Provided by Anne Burrell
Time 1h50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
- Preheat the oven to 200 degrees F.
- To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
- Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
- When all of the disks have been fried, keep them warm in the oven.
- Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
- Divide the wilted salad between serving plates and top each salad with a goat cheese disk.
Tips:
- For the best flavor, use a variety of bitter greens, such as dandelion, radicchio, and escarole.
- To properly clean the bitter greens, soak them in a bowl of cold water for 10 minutes. This will help to remove any dirt or debris.
- Be sure to dry the bitter greens thoroughly before adding them to the salad. This will help to prevent the salad from becoming watery.
- Use a light hand when adding the melted cheese to the salad. You don't want to overwhelm the other flavors.
- For a more flavorful salad, use a good quality cheese, such as Parmesan or Gruyère.
- Serve the salad immediately after it is made. This will help to prevent the cheese from hardening.
Conclusion:
This bitter greens salad with melted cheese is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of bitter greens, sweet cheese, and tangy dressing is sure to please everyone at the table. So next time you're looking for a healthy and flavorful salad, give this recipe a try.
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