Myrtlewood Salad Bleu Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
1/4 cup: Balsamic Vinegar,
2 ounce: Chambord Liqueur,
1 tbsp: Sugar,
1/4 tsp: Salt,
3/4 cup: Canola Oil,
SALAD
1: Bibb Lettuce, head
1/4 cup: Scallions, minced
1/4 cup: Walnuts, chopped
1/4 cup: Celery, fine dice
1/4 cup: Bleu Cheese, crumbled
Directions:
Dressing: Combine Balsamic Vinegar, Chambord, sugar and salt in food
processor and pulse a few times to blend. SLOWLY add oil (a light oil
is recommended) while processor is running to emulsify. Dressing
should be made one day prior to serving. Dressing can be stored for 1
week under refrigeration.
To assemble: Wash Bibb lettuce and spin dry. Arrange on four chilled
salad plates and sprinkle lettuce with scallions, celery, chopped
walnuts and Bleu Cheese. Top with Dressing and serve.
Source from luhu.jp
processor and pulse a few times to blend. SLOWLY add oil (a light oil
is recommended) while processor is running to emulsify. Dressing
should be made one day prior to serving. Dressing can be stored for 1
week under refrigeration.
To assemble: Wash Bibb lettuce and spin dry. Arrange on four chilled
salad plates and sprinkle lettuce with scallions, celery, chopped
walnuts and Bleu Cheese. Top with Dressing and serve.
Source from luhu.jp
Tags
Salads