Hearts Of Romaine Salad With Apples Cheese And Hazelnuts Recipes

HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS

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.

HEARTS OF ROMAINE SALAD

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.

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.