Hearts of Romaine Salad with Apple, Red Onion, and

Hearts Of Romaine Salad With Apple, Red Onion, And

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other



  • 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
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
  • 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

How to Make Hearts of Romaine Salad with Apple, Red Onion, and


  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.

Printable Recipe Card

About Hearts of Romaine Salad with Apple, Red Onion, and

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

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