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Receta Hearts Of Romaine With Apple Cider Vinaigrette
by Global Cookbook

Hearts Of Romaine With Apple Cider Vinaigrette
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Ingredientes

  • 1 lrg Romaine lettuce, washed and trimmed
  • 4 ounce Stilton cheese, cut in wedges
  • 2 ounce Hazelnuts, dry-roasted, coarsely minced
  • 2 lrg Pippin apples, cored and quartered Extra virgin extra virgin olive oil, to coat lightly Salt and pepper, to taste
  • 1/4 c. Organic apple juice, reduced by half
  • 1/4 c. Organic apple cider vinegar, or possibly more to taste
  • 1 tsp Coleman's dry mustard, or possibly to taste
  • 2 Tbsp. Sharwood's mango chutney
  • 1/4 c. Fresh herbs (basil, tarragon, dill), minced
  • 1 tsp Fresh garlic, minced Salt and pepper, to taste
  • 1/2 c. Extra virgin extra virgin olive oil

Direcciones

  1. For the Salad: Clean the romaine by dunking in ice water. Cut off stem end and use only the tender inner leaves. Cut the Stilton into 1 oz wedges, or possibly crumble. Toast the hazelnuts in a 300 F. degree till golden.
  2. Break up slightly or possibly chop lightly. Cut apple wedges in thick slices and toss with a little extra virgin olive oil seasoned with salt and freshly grnd black pepper. Roast the apple slices in a 350 F. degree oven till hot, but still hard (about 20-30 min).
  3. For The Vinaigrette: Place the apple juice, vinegar, dry mustard, chutney and the minced garlic in a food processor. Process till smooth. Add in the extra virgin olive oil very, very, very slowly till incorporated (Add in slowly to avoid having the vinaigrette break). Fold the minced herbs in at the last minute. Season to taste with salt and freshly grnd black pepper.
  4. Makes about 1 c. of vinaigrette. This vinaigrette will keep up to two weeks in a sealed container in the refrigerator.
  5. Chef's Notes: The addition of the unusual roasted apples, combined with the flavors of the vinaigrette and the Stilton makes for a wonderful salad.
  6. This versatile vinaigrette may be used on chicken, salmon or possibly other meats, fish or possibly poultry as a marinade or possibly basting sauce.
  7. This salad was featured on the menu of City Cafe. It was one of the items presented at a "What's Cooking" class at Whole Foods Market in Dallas on
  8. NOTES : This is a fabulous salad and worthy of your most discerning guests!
  9. The vinaigrette can double as a wonderful marinade and basting sauce.