Grand Central Bakery

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Radicchio Waldorf Salad

Our product director Laura Ohm makes this delightfully bitter, sweet, tart and savory salad every fall. A bright vinaigrette is a refreshing stand-in for the classic sweet Waldorf dressing. Buttered Bread Crumbs add a delicious crunch, and you can make extra to use as a topping for mac-n-cheese or a fall vegetable gratin.

Makes 6 to 8 servings

FOR THE VINAIGRETTE

  • 1 tablespoon Dijon mustard
  • A few grindings of black pepper
  • ¼ teaspoon kosher salt
  • 1/3 cup white wine vinegar
  • 2/3 cup extra-virgin olive oil

FOR THE SALAD

  • ½ head of medium radicchio (about 5 ounces), cut into 1/2-inch ribbons
  • ¼ teaspoon kosher salt
  • A few grinding of pepper (Laura likes to grind Tellicherry peppercorns and a few allspice berries to add complexity)
  • 1 small apple (4 ounces), shaved with a vegetable peeler
  • 1 ounce toasted nuts (anything works here—slivered or coarsely chopped almonds, hazelnuts, walnuts or pecans)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce aged cheese (such as gouda), shaved with a vegetable peeler
  • ½ cup Buttered Bread Crumbs (see recipe)

To make vinaigrette, whisk mustard, salt, pepper and vinegar together in a small bowl. Drizzle in olive oil, stirring constantly, until emulsified. Set aside.

In a large salad bowl, toss together radicchio ribbons, salt and pepper, apple shavings, toasted nuts, parsley, and cheese. Chill until ready to serve.

Just before serving, drizzle 4 to 5 tablespoons of vinaigrette over salad and toss well. Taste, adjust seasonings and add more dressing as needed. Serve on chilled plates topped with buttered bread crumbs.

From Laura Ohm, Grand Central Bakery culinary director