Romaine Salad with Bee Pollen Vinaigrette Recipe | Tasting Table
Prep Time:
Cook Time:
15 minutes
Servings:
2 servings (with enough spiced pecans for 4 salads)
Ingredients
  • Unsalted butter, 1 tablespoon
  • Pecan halves, ½ cup
  • Granulated sugar, ½ teaspoon
  • Aleppo or cayenne pepper, ½ teaspoon
  • Vinaigrette 
  • Extra-virgin olive oil, ¾ teaspoon
  • Shallot, ½ small (peeled, halved crosswise and thinly sliced)
  • Honey, ¼ teaspoon
  • Apple cider vinegar, 2 tablespoons
  • Grapeseed oil, 2 tablespoons
  • Kosher salt
  • Freshly ground black pepper 
  • Romaine, ½ head (leaves separated and roughly torn)
  • Apple, ½ (preferably Honeycrisp; cored and thinly sliced)
  • Wedge of Pecorino cheese, 1 ounce (shaved with a vegetable peeler)
Directions
  1. Make the spiced pecans: In a medium skillet set over medium heat, melt the • Unsalted butter Stir in the • Pecans halves • Granulated Sugar • Aleppo pepper Cook, using the wooden spoon to stir occasionally, until the pecans are toasted and glazed, 4 to 5 minutes. Transfer the pecans to a large plate and set aside to cool.
  2. Make the vinaigrette: Use a paper towel to wipe out the skillet and then place back over medium heat. Add the • Extra-virgin olive oil • Sliced shallot Cook, stirring often, until the shallot is lightly brown, 3 to 5 minutes, then stir in the • Honey Continue to cook the shallots until they are deep brown and caramelized, about 5 minutes (reduce the heat to medium-low if the shallot-honey mixture starts to burn). Use the rubber spatula to scrape the shallots into the blender. Add the • Apple cider vinegar • Bee pollen (if using) Purée until smooth, then slowly add the • Grapeseed oil • Kosher salt • Freshly ground black pepper Blend until emulsified, thick and creamy.
  3. Make the salad: In a large bowl, toss together the • Torn romaine leaves • Apple slices • Spiced pecans • Shaved Pecorino cheese Add the dressing and toss to coat. Serve immediately.