Hearts Of Romaine Salad With Apple, Red Onion, and Cider Vinaigrette


1 1/4 cups vegetable oil
3 tablespoons frozen apple juice concentrate thawed
2 tablespoons minced red onion
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon freshly-ground black pepper
1 cup thinly sliced red onion
2 Gala apples - (abt 1 lb) peeled, cored,
and cut into 1/4" dice
5 hearts romaine lettuce halved lengthwise
3/4 cup pecans toasted, and
coarsely chopped


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.




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.



10.0 servings


Friday, December 10, 2010 - 1:02am


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