Steve Johnson Sets Anchor in Tiverton with the Red Dory
Charting a New Course with The Red Dory
At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider.
Ingredients
Salad
- 1–2 heads Boston Bibb lettuce, trimmed, washed and dried
- 1 small red onion, peeled and thinly sliced
- 1 cup cubed semi-sharp Vermont cheddar cheese (we use Grafton cheddar)
- ½ cup dried cranberries
- 3 tablespoons minced fresh chives
- Spiced Pecans*
- Apple Cider Vinaigrette**
*Spiced Pecans
- 2 tablespoons brown sugar
- 1 tablespoon kosher or sea salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 8 tablespoons (¼ pound) melted butter
- 4 cups pecans (or your favorite combination of nuts)
** Apple Cider Vinaigrette
- ⅔ cups cider vinegar
- ¼ cup fresh apple cider
- 2 medium shallots, peeled and thinly sliced
- 1½ teaspoons grainy mustard
- ½ teaspoon fresh thyme leaves
- ½ cup good olive oil
- 1 cup canola oil
- Kosher or sea salt
- Freshly ground black pepper
Instructions
Salad
Divided among 8 salad plates, arrange lettuce, red onion, cheese and cranberries as desired. Sprinkle with pecans and fresh chives. Dress with Apple Cider Vinaigrette. Serves 8 as an appetizer.
Spiced Pecans
Preheat oven to 350°. In a mixing bowl, blend the sugar, salt and spices. Pour in the melted butter and stir to mix. Add the pecans and toss to coat evenly. Spread the seasoned nuts out on a baking sheet and roast them for 12 minutes or so. (There should be more than enough pecans for the salad, with some to snack on too!)
Apple Cider Vinaigrette
In a mixing bowl, whisk together all of the ingredients to make the vinaigrette. Double-check the seasoning.
Recipe by Steve Johnson, The Red Dory, Tiverton
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