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

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...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources