This Chicory Salad with Apples and Cheddar Gets Incredible 'Depth of Flavor' from Grilled Radicchio

"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 finding balance.

"When combined, all the flavors work as a balancing act. They stand out in a unique way—bitter, sweet, acidic and savory—but also marry well together," says the executive chef at PYRO restaurant in Phoenix.

The toppings on his 20-minute dish are simple — homemade dressing with chopped fruit, seeds, cheese and herbs — but the grilled radicchio makes the salad anything but basic.

"Grilling the radicchio helps remove some of the bitterness. By simply adding some char, you create a depth of flavor for the whole salad," says Glaze, who suggests serving the dish with grilled seafood to "compliment all of the exciting flavors!"

"I love the transformation process that comes from taking bitter greens and pairing them with sweet, acidic and savory notes," he adds.

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Charles Glaze's 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

1½ Tbsp. honey

1 Tbsp. Dijon mustard

1 small shallot, chopped

2 garlic cloves, coarsely chopped

1 tsp. kosher salt

½ cup, plus 1 tsp. extra-virgin olive oil, divided

1 head radicchio, halved lengthwise

1 head green leaf lettuce, coarsely chopped

2 Belgian endives, chopped

1 Honeycrisp apple, thinly sliced

½ cup toasted pepitas (pumpkin seeds)

2 Tbsp. chopped fresh chives

2 Tbsp. chopped fresh basil

2 oz. aged white cheddar, shaved (about ⅔ cup)

1. Preheat grill pan or cast-iron skillet over medium high for about 5 minutes. While pan is heating, place yuzu juice, vinegar, honey, mustard, shallot, garlic and salt in a blender or food processor; process until smooth, about 30 seconds. While the motor is running, drizzle in ½ cup of olive oil, and continue processing until emulsified and creamy, about 1 minute. Set aside.

2. Brush cut sides of radicchio halves with remaining 1 teaspoon oil. Place radicchio halves on hot grill pan or skillet; cook until gently charred and just warmed through, 30 seconds to 1 minute on each side. Transfer to a cutting board. When cool enough to handle, chop into bite-size pieces, and place in a large salad bowl.

3. Add leaf lettuce, endives and apple slices to bowl with radicchio; drizzle with ⅓ cup of the dressing; toss to coat evenly. Sprinkle with pepitas, chives, basil and cheese shavings. Serve with more dressing on the side.

Serves: 8
Active time: 20 minutes
Total time: 20 minutes

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