Romaine and Gorgonzola Salad
List of Ingredients
Rjomaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans
6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoon 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
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)
Recipe
Pecans
Combine 2 cups water, sugar, allspice, cayenne and paprika in small heavy saucepan. Bring to boil; boil until mixture registers 220 degrees F on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well.
Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350 degrees F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don't burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature).
Salad
Preheat oven to 350 degrees f. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.
B A 10/2000
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