Use only the palest, most tender inner leaves of the romaine, also known as the romaine heart. For a more dramatic presentation, arrange whole romaine leaves on a serving platter, scatter the apples, red onions, croutons and cheese on top and pass the dressing at the table.
Serves 6
3 heads romaine lettuce, trimmed, washed and dried
2 small tart green apples, such as Granny Smith or Pippin, cored and cut into thin slices
1 small red onion, thinly sliced
3 cups croutons
6 tablespoons shredded Parmesan cheese, plus more for garnish
1 cup bottled Caesar salad dressing, or more to taste
Kosher salt
Freshly ground pepper
Cut or tear the lettuce into bite-sized pieces and place them in a large mixing bowl. Add the apples, onion, croutons, cheese and dressing and toss. Add salt, pepper and more dressing to taste. Serve on chilled plates, garnished with additional cheese.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.