Hearts Of Romaine With Roquefort Toasted Pecans Recipes

HEARTS OF ROMAINE WITH ROQUEFORT AND TOASTED PECANS

Steps:

• Blend 6 ounces cheese, mayonnaise, and yogurt in processor. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk before using.)
• Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

ROMAINE WITH ORANGES AND PECANS

Steps:

• Place lettuce, pecans and oranges in salad bowl.
• Combine dressing ingredients in a blender and blend until well mixed.
• Make ahead and refrigerate until ready to toss with salad.
• Use extra dressing for dip with fresh fruit!

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Steps:

• Make dressing:
• Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make salad:
• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
• Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

HEARTS OF ROMAINE WITH ROQUEFORT AND TOASTED PECANS

Steps:

• Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
• Add 1/4 cup water and hot pepper sauce; blend until smooth.
• Season with salt and pepper. (Can be made 1 day ahead.
• Cover; chill. Whisk before using.).
• Arrange lettuce on large platter.
• Drizzle dressing over lettuce.
• Sprinkle with pecans and remaining cheese and serve.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.