Tony’s Salad

Menu Part: 
Cuisine Type: 

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.


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.


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

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources