The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen Page B

substituted for the hazelnuts.
3
tablespoons cider vinegar
3
tablespoons extra-virgin olive oil
1
tablespoon honey
Salt and pepper
1
Braeburn or Fuji apple, cored, halved, and sliced very thin
2
celery ribs, sliced very thin on bias
1
head red or green leaf lettuce (12 ounces), torn into bite-size pieces
¹⁄ 4
cup chopped parsley
¹⁄ 2
cup hazelnuts, toasted, skinned, and chopped fine
6
ounces Roquefort cheese, crumbled (1¹⁄ 2 cups)
    1. Whisk vinegar, oil, honey, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper in small bowl until combined. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette; let stand 5 minutes.
    2. Toss lettuce, parsley, and remaining vinaigrette in large bowl; season with salt and pepper to taste. Divide greens among individual plates; top each with portion of apple mixture, nuts, and Roquefort. Serve immediately.

SALAD WITH FENNEL, DRIED CHERRIES, WALNUTS, AND ROQUEFORT
    SERVES 6
    This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton.
3
tablespoons red wine vinegar
2
teaspoons honey
¹⁄ 2
cup dried sweet cherries or cranberries
3
tablespoons extra-virgin olive oil
Salt and pepper
1
small fennel bulb, fronds chopped (¹⁄ 4 cup), stalks discarded, bulb sliced very thin (1 cup)
1
small head red or green leaf lettuce (8 ounces), torn into bite-size pieces
1
small head radicchio (6 ounces), quartered, cored, and cut crosswise into ¹⁄ 8 -inch-wide strips
¹⁄ 2
cup walnuts, toasted and chopped
6
ounces Roquefort cheese, crumbled (1¹⁄ 2 cups)
    1. Whisk vinegar and honey in medium microwave-safe bowl; stir in cherries. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cherries are plump, about 1 minute. Whisk in oil, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper; while mixture is still warm, add sliced fennel bulb and toss to combine. Let cool to room temperature.
    2. Toss lettuce, radicchio, fennel fronds, and dried cherry mixture in large bowl; season to taste with salt and pepper. Divide salad among individual plates; top each with portion of nuts and Roquefort. Serve immediately.

SALAD WITH ROASTED BEETS, FRIED SHALLOTS, AND ROQUEFORT
    SERVES 6
    This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. Use paper towels to rub the skins from the cooked and cooled beets.
12
ounces beets, trimmed
3
shallots, sliced thin and separated into rings (1 cup)
2
tablespoons all-purpose flour
Salt and pepper
6
tablespoons extra-virgin olive oil
2
tablespoons sherry vinegar
2
teaspoons honey
6
ounces (6 cups) baby arugula
1
head Boston or Bibb lettuce (8 ounces), torn into bite-size pieces
6
ounces Roquefort cheese, crumbled (1¹⁄ 2 cups)
    1. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Wrap each beet in aluminum foil and roast until paring knife can be inserted and removed with little resistance, 50 to 60 minutes. Unwrap beets; when cool enough to handle, peel and cut beets into ¹⁄ 4 -inch-thick wedges and place in medium bowl.
    2. While beets are roasting, toss shallots with flour, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper in medium bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking; add shallots and cook, stirring frequently, until golden and crisped, about 5 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate.
    3. Whisk remaining 3 tablespoons oil, vinegar, honey, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper in small bowl until combined. Add 1 tablespoon vinaigrette to beets, season beets with salt and pepper to taste, and toss to combine.
    4. Toss arugula, lettuce, and remaining vinaigrette in large bowl; season with salt and pepper to taste. Divide greens among individual plates;