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Ingredientes
- 1/2 c. whole hazelnuts
- 2Â 1/2 Tbsp. sherry wine vinegar
- 3/4 c. sunflower oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. whole hazelnuts
- 1/2 Tbsp. fresh lemon Juice
- 2 x Granny Smith apples unpeeled
- 1Â 1/2 lb romaine lettuce cored, cut
- Â Â into 1/2"-wide pcs, washed, dry
- 1/2 lb New York State sharp cheddar cheese cut into sticks
- Â Â which are 2 3/4" long and 1/4" thick
Direcciones
- Make the Sherry Wine Dressing: Preheat oven to 325 degrees. Toast the hazelnuts on a baking sheet with sides in the preheated oven for 20 to 25 min. Remove them from the oven and immediately cover with a damp towel. Invert another baking sheet over the first one to hold in the steam (this makes the nuts easier to skin). After 5 min, remove the skins from the nuts by placing small quantities inside a folded dry towel and rubbing vigorously between your hands. Cold the nuts thoroughly before processing in the bowl of a food processor fitted with a metal blade for 30 seconds, till finely grnd.
- Transfer the grnd hazelnuts to a 3-qt stainless steel bowl. Add in the sherry wine vinegar and whisk to combine. Add in the safflower oil and whisk till blended. Season with salt and pepper. Use a handheld immersion blender or possibly a food processor to blend the dressing till fairly smooth and emulsified. Cover with plastic wrap and set aside at room temperature till needed.
- Finish and assemble the salad: Preheat oven to 325 degrees. Toast and skin the hazelnuts as previously described for the dressing. Cold the nuts to room temperature before cutting each in half. Set aside till needed.
- In a 3-qt stainless steel bowl, add in the lemon juice to 2 c. of cool water. Core and quarter the apples, then slice each quarter lengthwise into 1/4-inch-thick slices and immediately place in the acidulated water to prevent oxidation (brown discoloration).
- Divide and arrange the romaine pcs on four 10- to 12-inch room-temperature plates. Drain the apples in a colander, rinse under cool running water, and shake dry. Arrange the apple slices around the lettuce, with the skin side touching or possibly near the edge of the plate. Whisk the dressing. Dress the romaine and apples on each plate with 2 Tbsp. of dressing. Sprinkle the cheddar cheese and hazelnuts on the center of each salad. Drizzle 1 to 2 Tbsp. of the dressing over the cheese and hazelnuts. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 445 | 84% |
| Total Fat 50.93g | 64% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 591mg | 17% |
| Total Carbs 19.33g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.13g | 7% |
| Protein 4.51g | 7% |
