Romaine And Gorgonzola Salad Recipe
Romaine And Gorgonzola Salad is simply a delicious side dish recipe. A deadly combination of romaine and gorgonzola will surely tempt you to prepare this Romaine And Gorgonzola Salad dish on every party!
Ingredients
| Butter | 2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Kosher salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Water | 1 Teaspoon | |
| Pecans | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 3 heads romaine, torn in bite-size pieces | ||
| `6 ounces Gorgonzola cheese | ||
Directions
Melt the butter in a heavy skillet over medium heat.
Add the sugar, salt, black pepper, cayenne pepper and water; cook until mixture bubbles.
Add the pecans and cook for about 5 minutes or until pecans begin to caramelize and are well coated, stirring constantly.
Spread the pecans on a baking sheet to cool completely.
Whisk together the lemon juice, vinegar, and salt and pepper to taste in a bowl.
Add the olive oil gradually, whisking until blended.
Add the romaine and pecans to the olive oil mixture and toss to combine.
Crumble the Gorgonzola cheese over the top.
Add the sugar, salt, black pepper, cayenne pepper and water; cook until mixture bubbles.
Add the pecans and cook for about 5 minutes or until pecans begin to caramelize and are well coated, stirring constantly.
Spread the pecans on a baking sheet to cool completely.
Whisk together the lemon juice, vinegar, and salt and pepper to taste in a bowl.
Add the olive oil gradually, whisking until blended.
Add the romaine and pecans to the olive oil mixture and toss to combine.
Crumble the Gorgonzola cheese over the top.
Chef
