Crisp romaine, celery, and apple toss in a sherry vinaigrette whisked with Dijon mustard and minced shallot until properly emulsified, each portion finished with a scatter of raisins and pecans.
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Whisk together vinegar, mustard, shallot, and salt in bowl. Slowly drizzle in olive oil while whisking until dressing is properly emulsified.
Toss lettuce, celery, and apple in bowl with enough dressing to coat.
Divide salad into portions, ladling on extra dressing as needed. Garnish each salad with raisins and pecans.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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