Kentucky Bibb Salad With Apple Cider Vinaigrette Food

KENTUCKY BIBB SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple cider vinaigrette, bleu cheese, candied pecans and strawberries. Place on serving platter and garnish with cinnamon raisin croutons.
• To Make Candied Pecans: Mix powdered sugar and water. Dust pecans with powdered sugar mixture on parchment paper and bake at 275 degrees for 20 minutes, or until golden brown.
• To Make Apple Cider Vinaigrette: Combine all ingredients together in a large mixing bowl, except the olive oil. Add the olive oil gradually and whisk until thoroughly mixed.
• To Make Cinnamon Raisin Croutons: Cut bread into ½ inch cubes. Melt butter and toss bread cubes with butter. Bake at 350 degrees for 10 minutes.

SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE

Steps:

• Prepare pecans: Preheat oven to 350 degrees.
• Toss pecans in butter.
• Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
• Spread in a single layer in a nonstick aluminum foil-lined pan.
• Bake 10 to 13 minutes or unitl lightly browned and toasted.
• Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
• Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
• Gradually whisk in oil until well blended.
• Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
• Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
• sprinkle with pecans. Serve salad with any remaining vinaigrette.
• Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

APPLE HONEY VINAIGRETTE

Steps:

• Whirl all ingredients in a blender until smooth. Pour into sterile jars of decorative bottles with snug fitting lids. Store in the fridge for 1 month.
• Shake well before using!

APPLE CIDER VINAIGRETTE

Steps:

• Mix ingredients in a 4 Seasons Cruet. Mix well to ensure honey is mixed in well.
• Will be stronger if finely ground pepper is used.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.