Wednesday, November 10, 2010

Romaine Hearts with Dijon Caper Vinaegrette

I've posted quite a few vinaegrette dressing recipes in my past blogs.  Several different presentations too.  This is a busy looking salad that has some very nice simple flavors.  The toasted pine nuts add a very nice touch to this salad.
     Dijon Caper Vinaegrette Recipe:  Toast some pine nuts in a dry saute pan over medium heat.  Det the toasted pine nuts aside.
     Place a splash of apple cider vinegar and a splash of olive oil in a mixing bowl.
     Add sea salt and white pepper.
     Add a minced garlic clove.
     Add a few capers.
     Add a few pinches of chopped parsley.
     Add a dab of Dijon Mustard.
     Stir the ingredients together.  This vinaegrette should be slightly on the vinegar side of the flavor range.
     Recipe:  Cut a romaine heart into thin wedges and stack them on the center of a plate.
     Sprinkle some chopped tomato and chopped hard boiled egg over the lettuce.
     Spoon the vinaegrette over and around the salad.
     Sprinkle toasted pine nuts and thin sliced green onion over the salad.
     The tart flavor of cider vinegar is a nice match with Dijon Mustard.  The simple garnish of tomato, egg, green onion and pine nuts adds a very warming touch of flavor.  Use flat Italian parsley because you can taste the mellowing effect of parsley in this dressing.  The capers add a nice bold flavor too.  Salad styles like this presentation are outdated by todays standards, but it was not long ago that this was a popular style house salad.  This salad looks busy, but the flavors go well together.  Yum! ... Shawna

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