Ready in 50 minutes
For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together.
Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.
TimKoster 2y agoThis salad is amazing. I used pine tree seeds instead of pecan
WhiteRaven 7y agoServed with Turkey and Wild Rice Soup and Touch of Grace Biscuits.
eddiec 8y agoI used exra vinegar in the salad dressing
BMOMA 8y ago
cleverkt 9y agoI didn't bother to tone down the taste of the red onions cause the onions I got were of amazing flavour
cleverkt 9y ago[I posted this recipe.]