Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Chicken breasts poached, |
\N \N | Cubed |
6 slices | Cooked crumbled bacon |
\N \N | Spicy walnut praline |
1 cup | Crumbled good quality blue |
\N \N | Cheese, like Cabrales, |
\N \N | Stilton, or Roquefort |
\N \N | Romaine lettuce for lining |
\N \N | Plate |
2 teaspoons | Dijon mustard |
¼ cup | Sherry vinegar |
¼ cup | Olive oil |
¼ cup | Vegetable oil |
⅔ cup | Walnuts, chopped fine |
1 teaspoon | Salt |
½ teaspoon | Cayenne, or to taste |
6 tablespoons | Sugar |
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@... on Apr 27, 1999