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Print this recipe Local Apple Salad with Broiled Radicchio and Apple Cider Dressing Serves 4

  • 3 tablespoons olive oil
  • 2 tablespoons Kimberley Sherry wine vinegar
  • 1 cup apple cider, that has been reduced to 2 tablespoons by gently boiling (or use 2 tablespoons cider syrup)
  • Salt and fresh-ground black pepper to taste
  • 2 medium sized heads of radicchio, each head cut in half with the core intact
  • 1 tablespoon olive oil
  • 1 local unpeeled apple such as Gala, Cameo or Rome Beauty, cored and thinly sliced
  • ¼ cup golden raisins
  • ¼ cup walnuts, toasted and coarsely chopped
  • 4 ounces Oregon blue cheese, crumbled
  • Salt and fresh-ground black pepper to taste
    In a small bowl, whisk together olive oil, vinegar, cider, salt and pepper. Set aside.
    Preheat oven on broil for ten minutes.
  3. Using a sheet pan, place radicchio. Brush with olive oil and season with salt and pepper. Place under the broiler for about ten minutes, or until it begins to char, wilt and soften, turning once, if necessary. Remove from the oven and place each piece in the center of a salad plate.
  4. In bowl, toss apples, raisins and walnuts with dressing and mix until well coated.
  5. To serve, spoon ¼ apple mixture over each plate of radicchio. Top with blue cheese.
Recipe courtesy of Cory Schreiber, International Culinary School, Art Institute of Portlandback to top