Salad Charms
Mar. 23rd, 2010 02:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
questcequecestThis is the salad that I made for Jared the first time I cooked for him when we first started dating. It is delicious, and always reminds me of spring. I have included the variation that I made recently after the original.
Spring Is In The Air Salad
Romaine Lettuce
Pine Nuts
Apple (Pink Lady is best)
Farmers Cheese, cubed
Balsamic Vinaigrette (recipe at the bottom)
Wash your lettuce, and pat leaves dry. Tear them into bite sized pieces, set aside.
Toast the pine nuts until you just start to smell them, when they just start to darken. They will continue cooking after you pull them from the heat.
Slice an apple into wedges, and then into smaller pieces. Toss with the vinaigrette and serve.
The variation is as follows:
Romaine Lettuce
Walnuts
Pink Lady Apple
Sharp White Cheddar
Balsamic Vinaigrette
And now, onto the balsamic vinaigrette:
1/4 c balsamic vinegar
4 t dark brown sugar
3 cloves garlic, smashed
1/2 t salt
1 t freshly ground black pepper
3/4 c olive oil
Toss all ingredients except the oil in the food processor. Pulse until sugar and salt have dissolved. Turn the processor on, and slowly drizzle in the oil (I repeat, SLOWLY, so it emulsifies as opposed to separates) until it is well blended. Serve over salad.
Spring Is In The Air Salad
Romaine Lettuce
Pine Nuts
Apple (Pink Lady is best)
Farmers Cheese, cubed
Balsamic Vinaigrette (recipe at the bottom)
Wash your lettuce, and pat leaves dry. Tear them into bite sized pieces, set aside.
Toast the pine nuts until you just start to smell them, when they just start to darken. They will continue cooking after you pull them from the heat.
Slice an apple into wedges, and then into smaller pieces. Toss with the vinaigrette and serve.
The variation is as follows:
Romaine Lettuce
Walnuts
Pink Lady Apple
Sharp White Cheddar
Balsamic Vinaigrette
And now, onto the balsamic vinaigrette:
1/4 c balsamic vinegar
4 t dark brown sugar
3 cloves garlic, smashed
1/2 t salt
1 t freshly ground black pepper
3/4 c olive oil
Toss all ingredients except the oil in the food processor. Pulse until sugar and salt have dissolved. Turn the processor on, and slowly drizzle in the oil (I repeat, SLOWLY, so it emulsifies as opposed to separates) until it is well blended. Serve over salad.