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Seared Romaine Wedge Salad Recipe

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This recipe for Seared Romaine Wedge Salad is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing
⅔C Mayonnaise
2T Balsamic vinegar
1T Lemon juice
1T Dijon mustard
1T Extra-virgin olive oil
2 Garlic cloves, minced
2t Honey
½t Pepper
⅛t Salt

Salad
2T Extra-virgin olive oil
1 Head Romain Lettuce, quartered
1C Walnuts, toasted and chopped
1 Honeycrisp apple, peeled, cored, and cut into matchsticks about 1½ inches long
2oz Parmesan cheese, grated (1 cup)
2T Fresh chives, cut into ½-inch lengths
Directions:
Directions:
FOR THE DRESSING:
1. Whisk all ingredients together in bowl and set aside. (Dressing can be refrigerated for up to 2 days.)

FOR THE SALAD:
1. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering.
2. Arrange radicchio wedges cut side down in skillet and cook until undersides are deeply browned and edges are wilted, about 2 minutes. Flip wedges and cook until second cut side is deeply browned, about 2 minutes.
3. Arrange radicchio wedges on individual plates, with cut sides facing up.
4. Drizzle each portion with 2 tablespoons dressing. Sprinkle ¼ cup walnuts and one-quarter of apple matchsticks around each wedge. Sprinkle ¼ cup Parmesan over each salad. Sprinkle salads with chives and serve, passing remaining dressing separately
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minute4s
Personal Notes:
Personal Notes:
This is adapted from a recipe in Cooks Illustrated They used Radicchio and had anchovy fillets as part of the dressing recipe. Made it for Steve and Helen Oct 23. Everyone loved it.

 

 

 

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