Summer Romaine Salad
Prep Time
Serves
Cooking Mode
2 Romaine Lettuce
½ thinly sliced radishes
½ red or green seedless grapes, halved
1 apple, cored and diced or sliced
⅓ crumbled feta cheese
⅓ Roasted Mixed Nuts
1 shallot, peeled and thinly sliced into rings
¼ vanilla yogurt
2 Aged Balsamic Vinegar of Modena
2 Extra Virgin Olive Oil
1 Liquid Honey
0 sea salt and fresh pepper to taste
2 Romaine Lettuce
½ thinly sliced radishes
½ red or green seedless grapes, halved
1 apple, cored and diced or sliced
⅓ crumbled feta cheese
⅓ Roasted Mixed Nuts
1 shallot, peeled and thinly sliced into rings
¼ vanilla yogurt
2 Aged Balsamic Vinegar of Modena
2 Extra Virgin Olive Oil
1 Liquid Honey
0 sea salt and fresh pepper to taste
Directions
1In a small bowl, whisk together the yogourt, vinegar, olive oil, honey and season with sea salt and fresh pepper to taste. Set aside.
2Separate the romaine lettuce leaves, wash and dry them really well. Cut the larger leaves down the middle and arrange all the romaine lettuce lengthwise on plates or a platter.
3Top the romaine leaves with the sliced shallots and radishes, diced apple, crumbled feta cheese and the nuts. Spoon the dressing across and over the salad; serve with the remaining dressing on the side.
Tips
1
J’ai fait cuire le potage le temps minimum requis pour extraire les saveurs de l’os de jambon; plus le potage cuit longtemps, meilleur il sera. Il ne faut simplement pas ajouter les patates douces trop tôt, car elles se désagrégeront. Une cuisson à la mijoteuse serait parfaite.
Disclaimer
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Personal Note
Personal Note
