HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE
Steps:
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
- Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.
HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
- Salad: Arrange the romaine on individual salad plates.
- To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
- Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
- Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
- Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
- Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
- Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8
SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE
A great combination of flavours and textures in a salad that not only tastes good, but looks so pretty!
Provided by evelynathens
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350F (175C).
- Toast walnuts for 10 minutes and cool to room temperature.
- Combine romaine and watercress in a large bowl.
- Whisk oil, vinegar and salt and pepper in a small bowl until blended.
- Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
- When ready to serve: Toss salad greens with dressing to coat.
- Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
- Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
- Serve immediately.
HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND
Hearts of Romaine Salad With Apple, Red Onion, and Cider Vinaigrette. For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together. From Bon...
Provided by Vicki Butts (lazyme)
Categories Lettuce Salads
Time 15m
Number Of Ingredients 14
Steps:
- 1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk before using.)
- 2. Place sliced onion in medium bowl.
- 3. Cover with cold water; let stand 30 minutes.
- 4. Drain well.
- 5. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- 6. Trim off tips of romaine halves, leaving 5-inch lengths.
- 7. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter.
- 8. Top with red onion slices.
- 9. Drizzle salad with dressing, then sprinkle with apples and pecans.
HEARTS OF ROMAINE SALAD
Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
- Slowly pour in the olive oil while whisking. Set dressing aside.
- Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
- Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
- Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
- Or cover and chill until ready to serve.
Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3
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