Winter Apple Salad W/fennel And Gorgonzola Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BALSAMIC VINAIGRETTE
1/3 cup: Extra virgin olive oil,
2 tbsp: Balsamic vinegar,
1/2 tsp: Salt,
1/4 tsp: Ground pepper, fresh
1: Garlic clove, cut in half
SALAD
2: Apples, eating variety
(Fuji, Elstar, Cortland, Criterion), unpeeled, cored, and thinly sliced
1 cup: Fennel bulbs, diced
3 cup: Romaine lettuce, bite-size pieces
2 cup: Curly endive, bite-size pieces
2 cup: Boston lettuce, bite-size pieces
1/4 cup: Gorgonzola cheese, crumbled
Directions:
To prepare balsamic vinaigrette, combine oil, vinegar, salt, pepper and
garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes
or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples
and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer
romaine, endive and butter lettuce on top. Cover with damp paper towel and
refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and
toss well. Yield: 6 to 8 servings. Recipe from Kathleen Desmond Stang,
author of the newly released "The Delectable Apple" (Chronicle Books).
Recipe by: St. Louis Post-Dispatch 10/2/95 Posted to MC-Recipe Digest V1
#757 by Nancy Berry on Aug 22, 1997
Source from luhu.jp
garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes
or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples
and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer
romaine, endive and butter lettuce on top. Cover with damp paper towel and
refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and
toss well. Yield: 6 to 8 servings. Recipe from Kathleen Desmond Stang,
author of the newly released "The Delectable Apple" (Chronicle Books).
Recipe by: St. Louis Post-Dispatch 10/2/95 Posted to MC-Recipe Digest V1
#757 by Nancy Berry
Source from luhu.jp
Tags
Salads