| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Spanish | Poultry, Salads | 6 | Servings |
INGREDIENTS
| 3 | lb | Chicken breasts poached, |
| Cubed | ||
| 6 | sl | Cooked crumbled bacon |
| Spicy walnut praline | ||
| 1 | c | Crumbled good quality blue |
| Cheese, like Cabrales, | ||
| Stilton, or Roquefort | ||
| Romaine lettuce for lining | ||
| Plate | ||
| 2 | ts | Dijon mustard |
| 1/4 | c | Sherry vinegar |
| 1/4 | c | Olive oil |
| 1/4 | c | Vegetable oil |
| 2/3 | c | Walnuts, chopped fine |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne, or to taste |
| 6 | tb | Sugar |
INSTRUCTIONS
DRESSING SPICY WALNUT PRALINE Recipe adapted from Gourmet Magazine In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container. In a small bowl whisk together dressing ingredients. Set aside. In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce. SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW# CL9174 Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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