Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans
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6 tablespoons olive oil |
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10 large garlic cloves, unpeeled |
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2 tablespoons honey |
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2 tablespoons apple cider vinegar |
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2 tablespoons apple cider |
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1 tablespoon Dijon mustard |
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1 (10 ounce) bag romaine |
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4 ounces gorgonzola |
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Spiced Pecans (see Recipe) |
Preheat oven to 350. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake about 30 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 half of gorgonzola cheese and dressing. Sprinkle with remaining cheese and pecans. (I also added red bell pepper, cucumber, pear, and scallions to salad. And after I tossed it all together, I cooked the spicy steak I shared in an earlier recipe, slice it, topped it on the salad, and then covered it with the rest of the gorgonzola.)
Spiced Pecans:
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2 cups water |
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1/2 cup sugar |
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1 teaspoon ground allspice |
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1/2 teaspoon cayenne pepper |
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1/2 teaspoon paprika |
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1 generous cup pecan halves |
Combine all but pecans in heavy saucepan. Bring to boil; boil until mixture registers 220 on candy thermometer (exactly 3 minutes). Add pecans and cook about five minutes. Drain well.
Put enough vegetable oil in skillet to depth of 1". Heat to 350. Add pecans and fry about 2 minutes. Use slotted spoon to transfer to paper towels. Cool.