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Pasta, Risotto and You

By Nancy Caivano

 

Romaine, Fennel and Pear Salad
with Apple-Cider Vinaigrette and Walnuts

Serves 6

 

Ingredients:

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

 

Method:

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.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

This page created February 2000


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