Feed Zone Table Recipe: Torn Bread & Radicchio Salad

Feed Zone Table recipe Torn Radicchio Bread Salad by Biju Thomas and Allen Lim FZT

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Torn Bread & Radicchio Salad from Feed Zone Table! This free-form, rustic salad highlights some unique flavors and textures—bitter and peppery radicchio, sweet charred broccoli, and toasted bread and nuts to bring it all into balance. Keep in mind that once the salad is dressed, it doesn’t keep so well, but you’ll likely have some requests for seconds.

Feed Zone Table recipe Torn Radicchio Bread Salad by Biju Thomas and Allen Lim FZT


Serves 6

half a loaf of rustic bread
3 tablespoons extra-virgin olive oil, divided
salt and pepper to taste
12 ounces broccoli florets (about 4–5 cups)
½ cup water
½ cup pine nuts or walnuts
1 small head radicchio, chopped into bite-sized chunks
2 tablespoons balsamic vinegar
juice from 1 lemon
2 tablespoons freshly grated Parmesan

Heat the oven to 350 degrees. Coarsely tear the bread into large chunks and place on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper. Place in the oven to bake for 10–15 minutes, or until the outer edges are toasted.

While the bread is toasting, steam the broccoli florets in ½ cup water in a shallow sauté pan over high heat with the lid on. Remove the lid to let the water evaporate from the pan and turn the heat up to high. Add 1 tablespoon olive oil and nuts. Cook long enough to crisp up the florets and toast the nuts. Remove from heat.

Combine the toasted bread and radicchio with the warm broccoli and pine nuts just before serving.

In a small bowl or measuring cup whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and lemon juice.

Pour the dressing over the salad and toss to coat. Top with freshly grated Parmesan and season with salt and pepper to taste.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.