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Romaine and Gorgonzola Salad with Spicy Pecans Recipe

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This recipe for Romaine and Gorgonzola Salad with Spicy Pecans, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

lorenzo jones
Added: Sunday, March 19, 2006


2 large heads Romaine lettuce
1/2 lb. Gorgonzola cheese
1 tbsp. butter
1 cup pecan halves
1 to 2 tbsp. sugar
1 tsp. salt
1 tsp. black pepper
1/4 to 1/2 tsp. cayenne pepper
3 tbsp. freshly squeezed lemon juice
1 tbsp. red wine vinegar
1/2 tsp. salt
3/4 tsp. cracked black pepper
2/3 cup olive oil

Rinse and dry lettuce, tear into pieces.

To make spicy pecans, melt butter in a heavey skillet. Add pecans and toss to coat. Add sugar, 1 teaspoon salt, 1 teaspoon pepper and cayenne. Saute 5 to 10 minutes, until sugar caramelizes. Cool.

Combine lemone juice, vinegar, salt, and cracked black pepper in bowl of a food processor. With motor running, slowly andd olive oil until dressing is well combined.

Toss Romaine with dressing. Crumble Gorgonzola over salad and sprinkle with spicy pecans.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes




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