Best Apple Roquefort And Red Leaf Lettuce With Pumpernickel Croutons Recipes

APPLE LETTUCE SALAD

Steps:

• In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.

RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS

Steps:

• For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
• 6 3/4-inch-thick slices country bread
• Grill bread 1 minute, turn over, then sprinkle with:
• 3 tablespoons freshly grated Parmesan cheese
• Cover and grill until cheese melts, about 1 minute longer.
• In large bowl, toss:
• 12 ounces red leaf lettuce
• Dressing
• Salt and pepper
• Divide salad and croutons among plates. Before serving, top salad with:
• 1 1/2 ounces shaved Parmesan cheese

ORCHARD SALAD

Steps:

• Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

QUICK APPLE LETTUCE SALAD

Steps:

• In a large salad bowl, toss lettuce, apples, celery, raisins and walnuts. In a small bowl or jar with a tight fitting lid, combine dressing ingredients; mix or shake until well blended. Pour over salad and toss. Serve immediately.

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE

Steps:

• Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
• In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
• Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
• Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
• Serve immediately.

APPLE, ROQUEFORT, AND RED LEAF LETTUCE WITH PUMPERNICKEL CROUTONS

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
• Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
• Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
• Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.