This is a good salad with anything. It plates beautifully, so you can use it for those snobby guest that pretend they like foie gras and snub their noses at california rolls because it isn’t real sushi (yet have never been to asia). This goes great with restaurant style chicken breast.
2 heads romaine lettuce chopped, or 1 head romaine and a soft leafed lettuce like butter. Make sure to tear soft leafed lettuce instead of cutting with knife though
1/2 red onion thinly sliced.
1/2 red apple thinly sliced.
1/2 granny smith apple thinly sliced
peel parmesan cheese with vegetable peeler in 2 inch peels. (very important in my opinion.. it changes the dynamic of the salad)
use a little lemon juice to coat the apples so they don’t brown. Put all ingredients in bowl and store in fridge until ready to use.
1/4 cup apple cider vinegar
1/4 cup apple juice
1/2 cup extra virgin olive oil (adjust to taste)
2 tsp honey
1 large pink kosher salt (always use kosher salt, never use table salt in anything you want to taste good… in my opinion)
5 grinds black pepper
a small squirt of dijon mustard
When ready to serve. Pull salad out of fridge, salt lettuce…. 1 pinch kosher salt. toss dressing to coat lettuce. Only enough to coat.
Plate salads, give a few grinds of black pepper I like tellicherry peppercorns.
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