Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Romaine & Gorgon. Salad w/ Garlic Dress




Source of Recipe


Bon Appétit | October 2000


Recipe Introduction


Romaine & Gorgonzola Salad w/ Roasted Garlic Dressing

This is an easy salad – 3 ingredients plus a rich, delicious dressing. The pecans are amazing. I’ve put the recipe for the pecans in the snack section because they are so good.


List of Ingredients




6 tablespoons olive oil
10 large garlic cloves, unpeeled

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard

8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans (see recipe below)


Recipe



Heat oven to 350 degrees. Toss oil and garlic cloves in a small baking dish and cover tightly with foil. Bake about 45 minutes, until the garlic is browned and tender. Cool and press the garlic from the skins. Reserve the oil.

Place the garlic in a food processor. Add the honey, vinegar, cider and mustard and process. With the processor running, slow add the garlic oil. Season to taste with salt and pepper.

Toss the lettuce with half of the cheese and enough dressing to coat. Plate the salads and sprinkle with the rest of the cheese and the pecans.

Yield: Makes 4 servings


GLAZED SPICED PECANS:
2 cups water
1/2 cup sugar
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup (generous) pecan halves

Vegetable oil (for deep-frying)

Place 2 c. water, the sugar, allspice, cayenne and paprika in a medium, heavy saucepan. Bring to a boil and boil until it comes to 220 degrees. Add the pecans and cook about 5 minutes – until the syrup begins to cling to the nuts. Drain pecans very well.

Pour 1-inch of oil into a heavy large sauté pan and bring to 350 degrees. Add the pecans and fry about 2 minutes – until golden brown and crisp. Quickly place the pecans on a small cooling rack over a baking sheet to drain. Cool and separate. Store airtight for up to a week.

Yield: Makes about 1 cup