Description
Watch your back, Caesar! This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and Dijon vinaigrette, it’s amazing.
Ingredients
- ¼ cup real French Dijon mustard
- ¼ cup seasoned rice vinegar
- ¼ cup vegetable oil
- ¼ teaspoon Worcestershire sauce
- freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- ¾ cup pecan halves
- 2 teaspoons vegetable oil
- 1 pinch salt, or to taste
- 1 teaspoon white sugar
- 4 hearts of romaine, cut or torn into bite-size pieces
- 1 apple, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 2 ounces extra sharp aged Cheddar cheese
Instructions
- Place Dijon mustard
- vegetable oil
- seasoned rice vinegar
- Worcestershire sauce
- pepper
- and cayenne into a bowl. Whisk thoroughly until well blended
- about a minute. Transfer to an easy-to-pour container.
- Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly
- 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
- Place romaine pieces into a large bowl. Add apple slices
- dill
- tarragon
- and a handful of pecans
- reserving some for garnish. Grate Cheddar lightly onto salad
- reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
- Garnish with a few toasted pecans and some grated Cheddar cheese.
Prep Time: 20 mins
Cook Time: 4 mins
Total Time: 34 mins
Servings: 4