By Nancy Caivano
1 cup apple cider
1/2 cup apple cider vinegar
1/2 cup olive oil
Salt and Pepper
1 large head romaine, torn into bite-size pieces
1 large fennel bulb, greens
and stems removed, bulb julienned
2 cucumbers, peeled and diced
3 ribs celery, sliced
3 ripe pears, peeled, cored and sliced
1/2 cup walnuts, toasted and chopped
Boil apple cider in a small saucepan over medium-high heat until reduced to 1/4 cup. Let cool (can be done the night before). Combine reduced cider and vinegar in a small bowl. Whisking constantly, add olive oil in a stream until well combined; season with salt and pepper, and set aside.
In a large bowl, combine romaine, fennel, cucumber, celery and pears. Toss well. Add vinaigrette and combine well. Add walnuts, toss again, and serve immediately.
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