Romaine Lettuce, Apples, Hazelnuts, And Cheddar

Recipe Ingredients

		Sherry Wine Dressing
1/2 cup	118ml	Whole hazelnuts
2 1/2 tablespoons	37ml	Sherry wine vinegar
3/4 cup	177ml	Sunflower oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad Greens and Garnish
1/2 cup	118ml	Whole hazelnuts
1/2 tablespoon	7.5ml	Fresh lemon Juice
2		Granny Smith apples - unpeeled
1 1/2 lbs	681g / 24oz	Romaine lettuce - cored, cut
		Into 1/2"-wide pieces, washed, dried
1/2 lb	227g / 8oz	New York State sharp cheddar cheese - cut into sticks
		That are 2 3/4" long and 1/4" thick

Recipe Instructions

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 minutes. 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 minutes, remove the skins from the nuts by placing small quantities inside a folded dry towel and rubbing vigorously between your hands. Cool the nuts thoroughly before processing in the bowl of a food processor fitted with a metal blade for 30 seconds, until finely ground.

Transfer the ground hazelnuts to a 3-quart stainless steel bowl. Add the sherry wine vinegar and whisk to combine. Add the safflower oil and whisk until blended. Season with salt and pepper. Use a handheld immersion blender or a food processor to blend the dressing until fairly smooth and emulsified. Cover with plastic wrap and set aside at room temperature until needed.

Finish and assemble the salad: Preheat oven to 325 degrees. Toast and skin the hazelnuts as previously described for the dressing. Cool the nuts to room temperature before cutting each in half. Set aside until needed.

In a 3-quart stainless steel bowl, add the lemon juice to 2 cups of cold 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 pieces on four 10- to 12-inch room-temperature plates. Drain the apples in a colander, rinse under cold running water, and shake dry. Arrange the apple slices around the lettuce, with the skin side touching or near the edge of the plate. Whisk the dressing. Dress the romaine and apples on each plate with 2 tablespoons of dressing. Sprinkle the cheddar cheese and hazelnuts on the center of each salad. Drizzle 1 to 2 tablespoons of the dressing over the cheese and hazelnuts. Serve immediately.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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