Hearts of Romaine Salad with Apple, Red Onion, and
By
Vicki Butts (lazyme)
@lazyme5909
6
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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Ingredients
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DRESSING:
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1 1/4 cvegetable oil
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1/3 ccider vinegar
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3 Tbspfrozen apple juice concentrate, thawed
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2 Tbspred onion, minced
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1 3/4 tspsalt
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1/2 tspground nutmeg
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1/2 tspground ginger
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1/4 tsppepper
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SALAD:
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1 cred onion, thinly sliced
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2gala apples, peeled, cored, 1/4-inch dice
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5hearts of romaine
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3/4 cpecans, toasted and coarsely chopped
How to Make Hearts of Romaine Salad with Apple, Red Onion, and
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk 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.