Charles Glaze says creating the perfect salad is all about finding balance.
“When you put all the flavors together, they act as a balancer. Bitter, sweet, sour, savory, they all stand out in their own way, but they work well together,” says the executive chef of PYRO restaurant in Phoenix. says.
The toppings for his 20-minute dish are simple: chopped fruit, seeds, cheese, and a homemade dressing with herbs, but the grilled radicchio makes the salad more than just basic.
“Grilling the radicchio helps remove some of the bitterness, and adding just a little bit of char adds depth to the whole salad,” Glaze says, adding that to “bring out all the pungent flavors,” grilling We offer to serve this dish with seafood.
“I love the transformative process that occurs when you combine bitter vegetables with sweet, tart, and savory aromas,” he added.
Charles Glaze Grilled Chicory Salad with Apples and Cheddar
2 tbsp. Bottled yuzu juice or fresh lemon juice (from 1 lemon)
2 tbsp.Sherry vinegar or Chinese black vinegar
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 small shallot (chopped)
2 cloves garlic (coarsely chopped)
1 teaspoon kosher salt
Add 1 tsp to 1/2 cup. Extra virgin olive oil (divided)
1 radicchio (half lengthwise)
1 green leaf lettuce (coarsely chopped)
2 Belgian endives (chopped)
1 Honeycrisp apple, thinly sliced
1/2 cup toasted pepitas (pumpkin seeds)
2 tbsp.chopped fresh chives
2 tbsp.chopped fresh basil
2 ounces aged white cheddar, shaved (about 2/3 cup)
1. Preheat a grill pan or cast iron skillet over medium heat for about 5 minutes. While the pot is heating, add the yuzu juice, vinegar, honey, mustard, shallots, garlic, and salt to a blender or food processor. Process until smooth, about 30 seconds.Drizzle enters while the motor is running 1/2 Pour the olive oil into the cup and continue processing until emulsified and creamy, about 1 minute. Let’s set it aside.
2. Brush the sides of the radicchio halves with the remaining 1 teaspoon oil. Place the radicchio halves on a hot grill pan or skillet. Cook 30 seconds to 1 minute per side until lightly charred and just warmed through. Transfer to a cutting board. Once cool enough to handle, cut into bite-sized pieces and place in a large salad bowl.
3. Add the leaf lettuce, endive, and apple slices to the bowl with the radicchio.drizzling rain ⅓ cup of dressing. Toss to coat evenly. Sprinkle with pepitas, chives, basil, and cheese shavings. Serve with additional dressing.
service: 8
Active time: 20 min
total time: 20 min
