Romaine Hazelnut Apple And Cheddar Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Awesome salad full of wonderful ingredients. Apple, Hazlenuts and Cheddar make this a flavor packed salad and the dressing is awesome. Enjoy Ingredients:
1/2 cup whole hazelnuts |
2-1/2 tablespoons sherry wine vinegar |
3/4 cup sunflower oil |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup whole hazelnuts |
1/2 tablespoon fresh lemon juice |
2 granny smith apples unpeeled |
1-1/2 pounds romaine lettuce cored cut into 1/2 wide pieces then washed and dried |
1/2 pound sharp cheddar cheese cut into sticks |
Directions:
1. Preheat oven to 325 then toast hazelnuts on baking sheet for 25 minutes.
2. Remove from oven and immediately cover with a damp towel.
3. Invert another baking sheet over the first one to hold in the steam.
4. After 5 minutes remove skins from nuts then cool completely and grind in food processor.
5. Transfer ground hazelnuts to a 3 quart stainless steel bowl.
6. Add sherry wine vinegar and whisk to combine.
7. Add safflower oil and whisk until blended then season with salt and pepper.
8. Use a handheld immersion blender or a food processor to blend dressing until smooth.
9. Cover with plastic wrap and set aside at room temperature until needed.
10. Toast and skin remaining hazelnuts as previously described for the dressing.
11. Cool to room temperature then cut in half and set aside until needed.
12. In a stainless steel bowl add lemon juice to 2 cups of cold water.
13. Core and quarter apples then slice and place in lemon juice mixture to prevent discoloration.
14. Divide and arrange romaine pieces on four plates.
15. Drain apples in a colander then rinse under cold running water and shake dry.
16. Arrange apple slices around lettuce with the skin side touching or near the edge of the plate.
17. Whisk the dressing then dress romaine and applies on each plate with 2 tablespoons dressing.
18. Sprinkle cheddar cheese and hazelnuts on the center of each salad.
19. Drizzle 2 tablespoons more of the dressing over the cheese and hazelnuts and serve immediately.
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