"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 ...

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.

Like in food, chicory has a versatile approach, but its innate bitterness makes it the perfect bittering agent to balance ...

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.

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 ...

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.

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 ...

In northern Italy they use treviso, with it’s long slender crimson leaves for this salad, but it’s hard ... into pieces and pull the leaves off the chicory. Put these into a broad shallow ...

An impressive yet simple-to-make lunch or first course, seaweed bread bruschetta is topped with laverbread, cockles and crispy bacon and served with a crab and charred chicory salad. For the ...

Served with peach salad and a vibrant chimichurri, this simple potato salad recipe courtesy of Pittsburgh-based Acorn chef, Scott Walton, is a winner.