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Romaine and Gorgonzola Salad with Roasted Garlic Dressing ans Spiced Pecans

Source of Recipe


Bon Apetit-10/00






List of Ingredients



• 6 tablespoons olive oil
  
• 10 cloves garlic, unpeeled
  
• 2 tablespoons honey
  
• 2 tablespoons apple cider vinegar
  
• 2 tablespoons apple cider
  
• 1 tablespoon Dijon mustard
  
• 8 cups bite-size pieces romaine lettuce ( 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 frying
  






Instructions



1. 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.
   
   
2. Transfer roasted garlic to processor. Add honey, vinegar, cider, and mustard and blend well. With processor running slowly add reserved garlic oil. Season with salt and pepper.
   
   
3. Toss lettuce with 1/2 cup Gorgonzola and enough dressing to coat. Sprinkle with remaining cheese and Spiced Pecans and serve.
   
   
4. For pecans:
   
   
5. Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to a boil; boil until mixture registers 220 degrees F on a candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well.
   
   
6. 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.
   
   
7. Servings: 4