It seems insane. We know.
I know, I know, the idea of broiled salad seems sacrilege, but it's actually totally brilliant. McFadden puts the salad under the broiler for just a few seconds, warming up the cheese and greens just enough to bring savory toastiness into the dish.
The recipe starts off with a super simple dressing of vinegar, oil, salt, and pepper, tossed with a mix of hearty radicchio and tender arugula . Then grated cheese and a handful of toasted hazelnuts are sprinkled on top. So far, basic salad. But then comes the broiler. After just one minute, the cheese had melted entirely, and the greens had just started to wilt, creating a nice mix of raw and warm, AKA the perfect salad for me. I was hesitant about placing the plate under the broiler, and I imagine you'll be too. I used our most heavy-duty, oven-safe plate, but you can also broil the salad on a rimmed baking sheet and then transfer the salad to a serving platter with a spatula.
Now that I know this broiled-salad trick, I'm going to use it anytime I want to quickly take salad from cold to warm-ish. The key is to use a melty, grated cheese—try mozzarella, provolone, Taleggio, or Fontina—sprinkled on top, and a good amount of it .The toasted nuts added some nice crunchy texture to pop against the cheese and lightly wilted greens, so I'll make sure to add those in, too.
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