| 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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