Caramelized, Roasted, Bitter, Funky, Sweet: Salad

Is it a salad when it is roasted and drenched with melted cheese? Probably not, but it is delicious, and I’m sure it counts as two vegetable servings. This dish is a play on one I found in Ottolenghi’s Plenty. I didn’t have endives and Gruyere, but I did have radicchios and Taleggio, so I made due. It’s so simple: Cut, caramelize, cover with sliced cheese, bake, add bread crumbs & thyme, eat while piping hot.

Radicchio SaladradicchioRoasted Radicchio Saladcut thyme on a boardTaleggio cheeseRoasted Radicchio Salad

 

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May