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LETTUCE - Romaine Heart With Spicy Pecans and Blue Cheese Dressing
Nb persons: 6
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| Romaine Heart With Spicy Pecans and Blue Cheese Dressing DMN: 28 November 2010 Ingredients | |
| 1 ¼ cups | sour cream |
| ½ cup | buttermilk |
| 1 ounce | Danish blue cheese |
| 1 teaspoon | Worcestershire sauce |
| Dash | hot pepper sauce |
| Dash | black pepper |
| 3 heads | Romaine hearts |
| 3 ounces | Roquefort cheese, crumbled, or, Brie with blue cheese, crumbled |
Spicy Pecans (recipe follows)
Directions
To make the dressing, whisk together sour cream, buttermilk, Danish blue cheese, Worcestershire, hot pepper sauce and black pepper. Refrigerate until ready to use.
To prepare salads, rinse the romaine hearts and remove any damaged leaves. Cut each head in half horizontally. (Cut through the stem, leaving the core intact.) Place each half on a small dinner plate, cut side up. Ladle dressing over each one and garnish with crumbled cheese and Spicy Pecans. Makes 6 servings.
Spicy Pecans: Preheat oven to 350 F. Spray a baking sheet with nonstick cooking spray; set aside. Whisk together 1 egg white, 1/4 cup sugar, 1 tablespoon cayenne and 1/2 teaspoon salt in a bowl. Add 2 cups pecan halves, and toss until completely coated. Transfer to prepared baking sheet and toast in the oven, watching carefully, for 8 to 9 minutes or until lightly browned. Remove and cool. Cut pecan halves in half.
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