Romaine And Stilton Recipes

HEARTS OF ROMAINE WITH STILTON

Steps:

• Mash the garlic and anchovy in a mortar and pestle with a pinch of salt and pepper. Transfer to a bowl and stir in the egg yolk followed by the buttermilk and cheese. Slowly whisk in the olive oil and finish with the lemon juice. Season to taste with salt and pepper. Cut the romaine leaves from the head and wash and dry them. Cut the outer leaves from the Belgian endive. Chill the greens well. Chop the first third of the stem ends of both types of leaves into 1/4" strips across the leaves. Place them in a bowl with the remaining tips and drizzle the vinaigrette over. Toss well to coat the leaves evenly. Remove the core and slice the pear or apple into thin slices. Arrange them around the plates, alternating with the romaine and endive tips. Place the chopped greens in the center and sprinkle with the toasted walnuts

ROMAINE SALAD WITH TEXAS RUBY RED GRAPEFRUIT AND ROQUEFORT IN POMEGRANATE-PORT VINAIGRETTE

Steps:

• Combine the port, juices, and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool. Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper.
• Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately.

SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE

Steps:

• Heat oven to 350F (175C).
• Toast walnuts for 10 minutes and cool to room temperature.
• Combine romaine and watercress in a large bowl.
• Whisk oil, vinegar and salt and pepper in a small bowl until blended.
• Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
• When ready to serve: Toss salad greens with dressing to coat.
• Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
• Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
• Serve immediately.

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.

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

ROMAINE SALAD WITH CHIVES AND BLUE CHEESE

Steps:

• Place lettuce in large bowl. Whisk oil, lemon juice, shallot, and mustard in small bowl to blend. Season dressing to taste with salt and pepper. Mix in chives. Drizzle dressing over lettuce and toss to coat. Sprinkle cheese over and serve.