Hearts of Romaine with Apple Cider Vinaigrette

* Exported from MasterCook Mac *

Hearts of Romaine with Apple Cider Vinaigrette

Recipe By : Stacey Tramel, Executive Chef of City Cafe, Dallas
Serving Size : 4 Preparation Time :0:30
Categories : Salad Dressings Salads, Green & Leafy
Herbs, Fresh Texas
Luncheon Party Foods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large romaine lettuce -- washed and trimmed
4 ounces Stilton cheese -- cut in wedges
2 ounces hazelnuts, dry-roasted -- coarsely chopped
2 large Pippin apples -- cored and quartered
extra virgin olive oil -- to coat lightly
salt and pepper -- to taste
---Vinaigrette---
1/4 cup organic apple juice -- reduced by half
1/4 cup organic apple cider vinegar -- or more to taste
1 teaspoon Coleman's dry mustard -- or to taste
2 tablespoons Sharwood's mango chutney
1/4 cup fresh mixed herbs (basil, tarragon, dill) --
chopped
1 teaspoon fresh garlic -- chopped
salt and pepper -- to taste
1/2 cup extra virgin olive oil

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 ounce wedges, or
crumble. Toast the hazelnuts in a 300 degrees F. until golden brown.
Break up slightly or chop lightly. Cut apple wedges in thick slices and
toss with a little olive oil seasoned with salt and freshly ground black
pepper. Roast the apple slices in a 350 F. degree oven until warm, but
still firm (about 20-30 minutes).

For The Vinaigrette:
Place the apple juice, vinegar, dry mustard, chutney and the chopped
garlic in a food processor. Process until smooth. Add the olive oil
very, very slowly until incorporated (Add slowly to avoid having the
vinaigrette break). Fold the chopped herbs in at the last minute.
Season to taste with salt and freshly ground black pepper.

Makes about 1 cup of vinaigrette. This vinaigrette will keep up to two
weeks in a sealed container in the refrigerator.

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. This versatile vinaigrette may be used on chicken, salmon or
other meats, fish or poultry as a marinade or basting sauce.

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 April 2, 1997.

Formatted to MasterCook for you on 4/4/97 and used with the express
permission of Chef Tramel by Terri Sonleitner Law <madcook@gte.net>


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NOTES : This is a fabulous salad and worthy of your most discerning
guests! The vinaigrette can double as a wonderful marinade and basting
sauce.


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