Apple Roquefort And Red Leaf Lettuce With Pumpernickel Croutons Recipes

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APPLE, ROQUEFORT, AND RED LEAF LETTUCE WITH PUMPERNICKEL CROUTONS



Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons image

Categories     Salad     Cheese     Fruit     Leafy Green     Pork     Fry     Thanksgiving     Cranberry     Apple     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)
1 tablespoon Sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 Granny Smith apple
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
1/4 cup dried cranberries
1/2 cup crumbled Roquefort (2 oz)

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
  • Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
  • Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
  • Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.

SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE



Salad With Apple, Celery, Hazelnuts and Roquefort Cheese image

From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.

Provided by COOKGIRl

Categories     Apple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon good quality honey
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
1/4 cup loosely packed torn fresh parsley leaves
1 medium red onion, sliced into crescents (optional)
1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

Steps:

  • Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
  • In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
  • Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
  • Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
  • Serve immediately.

Nutrition Facts : Calories 270.2, Fat 22.5, SaturatedFat 6.9, Cholesterol 25.5, Sodium 635.6, Carbohydrate 10.3, Fiber 2.4, Sugar 6.3, Protein 8.7

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

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