Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Prep Time: 20mins
Cook Time: 5mins
Total Time: 25mins
⅓cupwhite vinegar (see note)
⅓cupavocado oil, olive oil or vegetable oil
1cupchopped nuts, walnuts or pecans are my favorites
Small pinch of salt and cayenne pepper
2headsromaine lettuce, chopped
½cupfeta, bleu or Parmesan cheese
6-8strips bacon, cooked and chopped or crumbled
½ - 1cupdried cranberries or cherries
For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.
For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.
Vinegar: I've also made it deliciously with red wine vinegar and an orange champagne vinegar I spied at Trader Joe's.