surrounded by the chicory salad. Carefully tip the noisette balls on top with the butter from the pan and add the shallots. Garnish with the chopped thyme and lemon zest.

Whisk the ingredients for the dressing together. Taste and season. Toss all of the salad ingredients, except the pomegranate seeds, together in the dressing. Sprinkle the pomegranate on top before ...

Slice oranges into 5mm-1cm rounds and place in a large salad or mixing bowl. Step 3: Add the chicory, parsley, oregano and onion, pour on the dressing and gently toss all the salad ingredients ...

"Grilling the radicchio helps remove some of the bitterness," says Charles Glaze, the executive chef at PYRO restaurant in Phoenix To build the perfect salad, Charles Glaze says it is all about ...

Chicory is available throughout the winter months. Choose chicory with crisp, fresh-looking leaves that are springy to the touch and tightly packed; there should be no sign of insect damage. Once ...

Just be cautious with some varieties – they can be quite bitter. A mix of chicory works beautifully in this salad. 10 mins 10 mins 4 Heat the oven to 220C/ 200C fan/gas mark 7. Whisk together ...

Season with salt and pepper. Toss in enough dressing to lightly coat. Halve toasts and season with black pepper. Serve warm toasts alongside salad. Drizzle honey, if using, over toasts and salad.

Season to taste with salt and pepper, and toss gently so cheese does not break apart too much. Top dressed chicory with parsley salad. Sprinkle on toasted breadcrumbs. Serve immediately.

Europe holds the largest share in the global chicory market, driven by a well-established demand for natural and organic food ...