Source: Recipe from Chef Bruce McMillian
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)
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.