Tom Douglas
Tom Douglas creates deliciousness, served
with graciousness at 13 different joints,
all in Seattle. With more than 30 years
dedicated to the Seattle restaurant scene,
he is credited with putting the city on
the culinary map. Douglas is the author
of four cookbooks, including his latest
title, The Dahlia Bakery Cookbook
(Morrow, 2012). He was also recently
named Outstanding Restaurateur 2012
by the James Beard Foundation.
Pink Lady Apple and Radicchio
Salad with Toasted Pecans
Rainier Fruit Company
Recipes developed by Tom Douglas
1½ teaspoons minced shallots
2 tablespoons sherry vinegar
1½ teaspoons honey
1½ teaspoons Dijon mustard
6 tablespoons olive oil
Kosher salt and freshly ground
black pepper
12 cups loosely packed arugula
leaves, washed and dried
½ medium head radicchio, cored
and leaves washed, dried and torn
into bite-size pieces
1 Belgian endive, sliced in half,
cored and cut into ½-inch strips
1½ Rainier Fruit Pink Lady apples,
cored but not peeled
¼ lemon
1 cup pecan halves, toasted (see note)
To make the vinaigrette, combine shallots, vinegar, honey and mustard in a
small bowl. Whisk in oil. Season to taste with salt and pepper.
In a large serving bowl, combine arugula, radicchio and endive. Cut apples into
thin slices and add them to the bowl. Toss with enough vinaigrette to lightly
coat everything, and season to taste with salt, pepper and a squeeze of lemon.
Sprinkle the pecans over the salad and serve. Makes 6 servings.
Note: Toast the pecans in a 375°F oven for 8-10 minutes, stirring occasionally,
until fragrant and lightly browned.
Fresh Corn and Blueberry Relish
Rainier Fruit Company
2 teaspoons Champagne vinegar
(or other mild vinegar)
1 teaspoon fresh lemon juice
2 teaspoons minced shallots
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground
black pepper
1 cup corn kernels, cut from the cob
5 cups loosely packed mâche or
arugula leaves, washed and dried
1 cup fresh Rainier Fruit blueberries
3 tablespoons mint leaves torn
into pieces
1 tablespoon thinly sliced chives
To make the vinaigrette, combine vinegar, lemon juice and shallots in a small
bowl. Whisk in oil. Season to taste with salt and pepper.
Bring a small pot of salted water to a boil and set up a bowl of ice water. Add
corn to the pot and cook for 2 minutes. Strain the corn and immediately plunge
it into the bowl of ice water. Drain the corn and set aside.
In a medium bowl, toss the corn, mâche or arugula, blueberries, herbs and
vinaigrette. Serve immediately. Makes 4 servings.
Top grilled salmon fillets, chicken breasts or pork chops with
generous spoonfuls of this light, refreshing relish.
