Make Ahead
Holiday Romaine Salad
Prep Time: 30 Minutes Start to Finish: 2 Hours 40 Minutes 12 servings
- Almond-Pistachio Dressing
- 3 tablespoons blanched almonds
- 1 tablespoon chopped pistachio nuts
- ⅓ cup water
- 2 teaspoons honey
- ¼ teaspoon coarse (kosher or sea) salt
- ⅛ teaspoon cracked black pepper
- ½ teaspoon grated lemon peel
- 5 tablespoons fresh lemon juice
- ½ cup vegetable oil
- Candied Pistachios
- 1 tablespoon butter
- 3 tablespoons packed brown sugar
- ¼ teaspoon ground red pepper (cayenne)
- 1 cup roasted salted pistachio nuts
- 1 teaspoon coarse (kosher or sea) salt
- Salad
- 12 cups torn romaine lettuce
- ½ cup thinly sliced red onion
- 1¼ cups thinly sliced fennel bulb (½ lb)
- 2 ripe avocados, pitted, peeled and thinly sliced
1 In blender, place almonds, 1 tablespoon pistachios and the water. Cover; blend on high speed 10 to 20 seconds or until smooth. Add honey, ¼ teaspoon salt, the pepper, lemon peel and lemon juice. Cover; blend until smooth. With blender running on medium-low speed, slowly add oil through center opening in cap until dressing is thick and creamy. Transfer to bowl or jar. Cover; refrigerate at least 2 hours to blend flavors.
2 Heat oven to 350°F. Line cookie sheet with foil; spray foil with cooking spray.
3 In 1-quart saucepan, cook butter, brown sugar and red pepper over medium heat 2 to 3 minutes, stirring frequently, until butter is melted and sugar is completely dissolved. Add 1 cup pistachios; stir to coat. Spread in single layer on cookie sheet.
4 Bake about 10 minutes, stirring once, until golden brown. Immediately sprinkle with 1 teaspoon salt. Cool on cookie sheet.
5 In large bowl, toss lettuce, onion and fennel; arrange on serving platter. Top with avocados; sprinkle with candied pistachios. Serve with dressing.
1 Serving: Calories 250; Total Fat 20g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 13g (Dietary Fiber 4g); Protein 4g Exchanges: ½ Other Carbohydrate, ½ Vegetable, ½ Very Lean Meat, 4 Fat Carbohydrate Choices: 1
Make-Ahead Magic The Almond-Pistachio Dressing can be made up to 3 days before serving. It’s a creamy dressing that would be a big hit with anyone avoiding dairy products. The Candied Pistachios can be made the day before, and you can prep the lettuce, onion and fennel ahead, too. Then all you’ll have to do is peel and slice the avocados and assemble the salad.
