Hearts of Romaine Salad With Apples, Cheese and Hazelnuts

I still remember the first time I tasted this salad. It was at a small, family-run restaurant nestled in the Willamette Valley, Oregon. The crisp romaine, the sweet-tart apples, the creamy blue cheese, and the crunchy hazelnuts – it was a symphony of textures and flavors that danced on my palate. Each bite was a burst of freshness, a reminder of the bounty of the Pacific Northwest, and a perfect ode to simple, seasonal ingredients. It was a revelation and I knew I had to recreate it at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes (for toasting hazelnuts)
• Total Time: 25 minutes
• Servings: 4-6
• Dietary Type: Vegetarian

Ingredients

Salad:

• 5-6 cups of hearts of romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce)
• 2-3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp)
• scant 1 cup of crumbled blue cheese
• 1 cup coarsely chopped toasted hazelnuts

Balsamic Vinaigrette With Sweet Honey Mustard:

• ½ cup red wine vinegar or ½ cup white wine vinegar
• 2 teaspoons balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon sweet honey mustard (such as Inglehoffer brand)
• ¼ teaspoon salt (reduced from ½ teaspoon)
• ½ teaspoon pure vanilla extract
• ⅔ cup grapeseed oil (in place of canola)

Equipment Needed

• Whisk
• Small bowl
• Large bowl (or individual salad plates)
• Baking sheet (for toasting hazelnuts)

Instructions

1. Prepare the Vinaigrette: In a container, whisk together the ½ cup of red wine vinegar (or white wine vinegar), 2 teaspoons balsamic vinegar, 1 teaspoon sugar, 1 teaspoon sweet honey mustard, ¼ teaspoon salt, and ½ teaspoon vanilla.
2. While whisking continuously, slowly whisk in the ⅔ cup of grapeseed oil. This will create an emulsified vinaigrette. Set aside. This recipe makes a generous 1 cup of vinaigrette.
3. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for about 5 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly. Remove from the oven and let cool slightly. Once cool enough to handle, rub the hazelnuts in a clean kitchen towel to remove as much of the papery skin as possible. Coarsely chop the toasted hazelnuts.
4. Prepare the Romaine: Thoroughly wash and dry the 5-6 cups of hearts of romaine leaves. Arrange the romaine on individual salad plates or in a large serving bowl.
5. Prepare the Apples: Peel and core the 2-3 apples. Cut each half into ¼-inch thick slices, then cut each slice into thirds. This creates bite-sized pieces that are easy to eat.
6. Dress the Apples: Place the apple pieces in a small bowl and toss with enough of the vinaigrette to lightly coat the pieces. The acidity in the vinaigrette will help prevent the apples from browning.
7. Assemble the Salad: Divide the apple mixture among the prepared romaine leaves.
8. Add Cheese and Hazelnuts: Top each serving with a portion of the scant 1 cup of crumbled blue cheese and then a portion of the 1 cup of coarsely chopped toasted hazelnuts.
9. Finish and Serve: Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve immediately.

Expert Tips & Tricks

• Hazelnut Toasting Perfection: Keep a close eye on the hazelnuts while toasting. The timing can vary depending on your oven, so rely on sight and smell rather than just the clock. A nutty aroma and a light golden color are your cues.
• Apple Prep Timing: It’s crucial not to dress the apples too far in advance. If you coat the apples with the dressing any longer than one hour before serving, they will absorb too much of the vinaigrette, which overwhelms the apple flavor. Prepare the apples just before assembling the salad for the best taste and texture.
• Vinaigrette Emulsification: For a smooth, creamy vinaigrette, slowly drizzle the grapeseed oil (or your preferred oil) into the vinegar mixture while whisking vigorously. This helps the oil and vinegar emulsify, creating a stable and flavorful dressing.
• Cheese Crumbles: Use cold blue cheese crumbles from the fridge or freezer. These don’t clump or melt when tossed with the other salad ingredients.

Serving & Storage Suggestions

This salad is best served immediately after assembling to maintain the crispness of the romaine and the freshness of the apples. If you have leftover vinaigrette, store it in an airtight container in the refrigerator for up to 5 days. You can also store the toasted hazelnuts in an airtight container at room temperature for up to a week. Assembled salad does not keep well due to the dressing causing the lettuce to wilt. It’s best to prepare only what you’ll consume immediately.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	616.8 kcal	N/A
Calories from Fat	517 g	84%
Total Fat	57.5 g	88%
Saturated Fat	5.1 g	25%
Cholesterol	0 mg	0%
Sodium	170 mg	7%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	7.9 g	31%
Sugars	14.1 g	56%
Protein	6.8 g	13%

Variations & Substitutions

• Greens: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine, and/or other mixed young greens.
• Cheese: You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese. A tangy goat cheese would also be a wonderful addition.
• Nuts: If you don’t have hazelnuts, try using walnuts, pecans, or almonds. Make sure to toast them for optimal flavor.
• Sweetness: For a richer, more complex sweetness, use maple syrup instead of sugar in the vinaigrette.
• Vinaigrette Alternatives: Try a lemon vinaigrette, or another one of your favourite dressings.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?

A: Absolutely! The vinaigrette can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using.

Q: What’s the best way to toast the hazelnuts?

A: Toasting hazelnuts in the oven is ideal, but you can also toast them in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden.

Q: Can I use a different type of apple?

A: Yes, you can. The recipe calls for Braeburn, Fuji, or Honeycrisp, but any crisp, flavorful apple will work well. Gala, Pink Lady, or even a slightly tart Granny Smith would be delicious.

Q: How do I prevent the apples from browning?

A: Tossing the apple slices with the vinaigrette immediately after cutting them helps prevent browning, as the acidity in the vinegar inhibits oxidation.

Q: Can I assemble the entire salad on a large platter instead of individual plates?

A: Yes! Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates for a beautiful and shareable presentation.

Final Thoughts

This Hearts of Romaine Salad with Apples, Cheese, and Hazelnuts is a celebration of simple, high-quality ingredients. It’s a dish that’s both elegant and comforting, perfect for a light lunch, a starter for a dinner party, or a satisfying side dish. I encourage you to try this recipe and make it your own by experimenting with different cheeses, nuts, or even adding grilled chicken or shrimp for a heartier meal. Don’t be afraid to get creative and most importantly, enjoy the process! Feel free to share your feedback, your own variations, and pairing ideas – I’d love to hear about your culinary adventures!