Romaine Apple and Radish Salad with Cider Dressing
|Unsweetened apple cider||1 1⁄2 Cup (24 tbs)|
|Granny smith apple||1 Medium, peeled, cored, and sliced|
|Red onion||1⁄4 Medium, very thinly sliced|
|Cider vinegar||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced (small clove)|
|Romaine lettuce heads||2 Medium, cleaned and torn into bite-size pieces|
|Radishes||12 , thinly sliced (1 large bunch)|
1. Bring the cider to a boil in a small saucepan. Lower the heat and simmer until reduced to 3 tablespoons, 20-25 minutes.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the apple slices in a single layer and cook, turning occasionally, until beginning to brown, 7-8 minutes. Sprinkle with the sugar and cook until deep golden brown and tender, 4 minutes. Let cool.
3. Rinse the onion in a sieve under cool running water, 10 seconds. Drain and pat dry with paper towels. In a large bowl, combine the onion, the reduced cider, the vinegar, oil, garlic, and salt. Add the lettuce, cooked apple, and radishes; toss well to coat.