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Romaine, Apple and Cranberry Salad

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Use a sweet-tart apple in this salad.

Fresh, fall apples have begun to appear at the market, making this the perfect time to try this recipe from Lori Lyn Narlock’s “Small Plates, Perfect Wines” (Andrews McMeel Publishing LLC, $16.95). It’s simple and it uses another seasonal favorite, cranberries, though the recipe calls for the dried version.

Romaine, Apple and Cranberry Salad

2 sweet-tart apples, such as Pink Lady or Gravenstein, peeled, cored and cut into fine julienne
4 cups (4 ounces) thinly sliced romaine lettuce hearts, plus 6 whole larger heart leaves
1/2 cup dried cranberries, chopped
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
Kosher salt, to taste
1/4 cup pecans, toasted and chopped

In a large bowl, combine the apple, slice romaine hearts and cranberries.

In a small bowl, stir together the mayonnaise, vinegar and chives. Pour over the apple mixture and stir gently to coat. Season with salt to taste. Arrange the whole lettuce leaves on a large platter or divide among 6 salad plates. Arrange an equal amount of the apple mixture on top of each lettuce leaf and top each with an equal amount of the pecans.

Wine pairing: Chardonnay

Makes 6 servings.

From “Small Plates, Perfect Wines” by Lori Lyn Narlock

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One Response to “Romaine, Apple and Cranberry Salad”

  1. Lori Narlock says:

    Hi John!
    Just a quick note: I love to serve this salad with pork. My go-to recipe is a simple roasted pork tenderloin. I preheat the oven to 400°F, heat an ovenproof skillet over medium-high heat, add a tablespoon of butter, season the tenderloin with salt and pepper and add it to the skillet as soon as I add the butter. I brown it on two to three sides (come on, you know a tenderloin is more triangle shaped) then pop it in the oven for 15 to 20 minutes. After it sits for a few minutes, I slice it and serve it next to or over this salad. Delish!