Best Hearts Of Romaine Salad With Apple Red Onion And Cider Vinaigrette Recipes

Hearts of Romaine Salad With Apples, Cheese and Hazelnuts image

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce)
2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp)
scant 1 cup of crumbled blue cheese
1 cup coarsely chopped toasted hazelnuts
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon sweet honey mustard (I use Inglehoffer brand made here in Oregon)
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/2 teaspoon pure vanilla extract
2/3 cup grapeseed oil (in place of canola)

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.

Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8

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

Provided by Vicki Butts (lazyme)

Time 15m

Number Of Ingredients 14

DRESSING:
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 salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp pepper
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

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.

Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette image

Yield Makes 10 servings

Number Of Ingredients 12

1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
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 ground black pepper
1 cup thinly sliced red onion
2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
5 hearts of romaine lettuce, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped

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.