Hearts Of Romaine Salad With Apple Red Onion And Cider Vinaigr Recipes

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

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 APPLE, RED ONION, AND

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.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.