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

When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together.

Dressing:
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

Salad:
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

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk 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.

Makes 10 servings.
Trisha
from Bon App├ętit , November 2001

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