Sunday, June 04, 2006

RECIPE: Chef's Special Salad with Pecans and Cranberries

Chef's Special Salad
Chef’s Special Salad
Serves 2

Vinaigrette:
1 tablespoons white balsamic vinegar
pinch salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots
Salad:
1-2 Heads Butter Lettuce
1/2 cup Blue Cheese crumbled
1/4 cup candied Pecans
1/4 cup dried cranberries
1/4 sweet onion, very thinly sliced

Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.

Tear lettuce into smaller bits. Add all the salad ingredients into the bowl and toss. Serve immediately.

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4 comments:

Kalyn said...

This sounds fabulous. For some reason I'm especially fond of butter lettuce.

Gabriella True said...

Kalyn, It is my favorite lettuce. I think it is almost all I use. Yes, I do branch out, but really it was I prefer. I guess I am not to keen on bitter and very textured greens.

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