Tony’s Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

All the necessary ingredients for a great salad come together here. A variety of fresh greens and some mixed fruits and vegetables are brought together with a flavorful vinaigrette. Apple crisps make a nice garnish.

Ingredients

1-2 heads radicchio, leaves removed to form “cups”
1 romaine heart, cleaned and torn into 1-in. pieces
2 small heads Boston or Bibb lettuce, cleaned and torn into 1-in. pieces
2⁄3 cup dried figs (approx. 8-10 figs), sliced
1 celery root, peeled and julienned
1 1⁄3 cups tomatoes, peeled and julienned
1 cup crumbled Roquefort
2⁄3 cup Orange Vinaigrette (recipe follows)
8-12 apple crisps (see note)

Orange Vinaigrette:
1 orange, juiced
1⁄3 cup extra-virgin olive oil
1⁄3 cup salad oil
1 tsp. Dijon mustard
1⁄4 cup red wine vinegar
Pinch of salt
Fresh ground pepper, to taste

Note: To make the apple crisps, place thinly sliced apples on a nonstick baking surface and dust with powdered sugar. Bake at 225°F for about 1 hour, or until crisp.
 

Steps

1. Make vinaigrette: Whisk orange juice into olive oil, salad oil, and mustard. Add vinegar and season to taste; set aside.

2. To assemble the salad, place radicchio cups on each of four plates. In a large bowl, toss together the lettuces, figs, celery root, tomatoes, cheese, and just enough dressing to coat the greens. Divide salad among radicchio cups, drizzle with remaining dressing, and garnish with the apple crisps.

Source: Recipe from Chef Bruce McMillian

More From FoodService Director

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

FSD Resources