Romaine Salad with Vanilla Bean Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Vanilla bean infuses a tangy dressing with lots of great flavor. The addition of dried apricots in the salad adds a sweet twist.—Virginia Crowell, Stayton, Oregon Ingredients:
1/4 cup water |
3 tablespoons white wine vinegar |
2 tablespoons sugar |
1 tablespoon finely chopped onion |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 vanilla bean |
2/3 cup canola oil |
8 cups torn romaine |
1 cup dried apricots, sliced |
1/2 cup pine nuts, toasted |
1 cup (4 ounces) crumbled gorgonzola cheese |
Directions:
1. In small saucepan, combine the water, vinegar, sugar, onion, pepper, and salt. Split vanilla bean and scrape seeds; add bean and seeds to water mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
2. Discard vanilla bean; pour mixture into a blender. Cover and process until smooth. While processing, gradually add oil in a steady stream.
3. Divide romaine among eight salad plates; top with apricots, pine nuts and cheese. Drizzle each serving with 2 tablespoons dressing. Yield: 8 servings.
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