Local Apple Salad with Broiled Radicchio and Apple Cider Dressing
Serves 4
Recipe courtesy of Chef Cory Schreiber / Wildwood Restaurant.
Ingredients
DRESSING
- 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
SALAD
- 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
Instructions
TO PREPARE DRESSING:
- In a small bowl, whisk together olive oil, vinegar, cider, salt and pepper. Set aside.
TO PREPARE SALAD:
- Preheat oven on broil for ten minutes.
- 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.
- In bowl, toss apples, raisins and walnuts with dressing and mix until well coated.
- To serve, spoon ¼ apple mixture over each plate of radicchio. Top with blue cheese.
More about the chef behind this receipe:
Cory Schreiber
Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.
Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).
An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.
In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).
Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.
Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.