Hearts Of Romaine Salad With Apple, Red Onion, And Recipe

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Hearts of Romaine Salad with Apple, Red Onion, and

Vicki Butts (lazyme)

By
@lazyme5909

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 Appetit, November 2001.


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Rating:

Serves:

10

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

DRESSING:

1 1/4 c
vegetable oil
1/3 c
cider vinegar
3 Tbsp
frozen apple juice concentrate, thawed
2 Tbsp
red onion, minced
1 3/4 tsp
salt
1/2 tsp
ground nutmeg
1/2 tsp
ground ginger
1/4 tsp
pepper

SALAD:

1 c
red onion, thinly sliced
2
gala apples, peeled, cored, 1/4-inch dice
5
hearts of romaine
3/4 c
pecans, toasted and coarsely chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American