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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Louisiana Sunburst Salad Recipe

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This recipe for Louisiana Sunburst Salad is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz. mesclun mix (mixed baby lettuces, like mâche, frisée, radicchio, baby spinach, etc.)
2 oz. dried cranberries
2 oz. almonds, sliced and toasted
1 tsp. ground cinnamon
1 oz. vegetable oil
Salt and freshly ground black pepper to taste
2 oz. crumbed Stilton cheese (or blue cheese)
2 oz. ruby port wine
2 oz. raspberry vinegar
1 tsp. sugar
1 oz. water
5 dashes of Tabasco hot sauce
Directions:
Directions:
1) Soak the cranberries overnight in the port.
2) In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.
3) Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant located in the old Werlein's for Music building.

 

 

 

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