Romaine Hearts with Dijon Caper Cider Vinaegrette

     I have posted quite a few vinaegrette dressing recipes in this food blog so far.  I have posted several different salad presentation styles too.  This is a busy looking salad that has some very nice simple flavors.  The toasted pine nuts add a nice touch to this salad.
   
     Dijon Caper Cider Vinaegrette Recipe:
     Place 1 1/2 tablespoons of apple cider vinegar in a mixing bowl.
     Add sea salt and white pepper.
     Add 1 minced garlic clove.
     Add 1 1/2 tablespoons of capers.
     Add 3 pinches of chopped Italian parsley.
     Add 1/2 tablespoon of Dijon Mustard.
     Add 3 1/2 tablespoons of olive oil while gently whisking to create a loose emulsion style vinaegrette.
     This vinaegrette should be slightly on the vinegar side of the flavor range.
   
     Romaine Hearts with Dijon Caper Cider Vinaegrette Recipe:
     Toast 1 1/2 tablespoons of pine nuts in a dry saute pan over medium low heat.
     Set the toasted pine nuts aside.
     Cut a romaine heart into thin wedges.  Cut enough for a fairly large portion of salad.
     Stack the romaine wedges on the center of a plate.
     Sprinkle 1/2 cup of chopped tomato over the lettuce.
     Sprinkle 1 chopped hard boiled egg over the lettuce.
     Spoon the vinaegrette over and around the salad.
     Sprinkle the toasted pine nuts over the salad.
     Sprinkle 1 1/2 thin sliced green onions over the salad.
  
     The tart flavor of cider vinegar is a nice match with Dijon Mustard.  The simple garnish of tomato, egg, green onion and pine nuts adds a a nice flavor.   The capers add a nice bold flavor.
     Salad styles like this presentation are outdated by todays standards, but it was not long ago that this was a popular way to present a house salad.  This salad looks busy, yet the flavors go well together.  Yum!  ...  Shawna