Hi ssantefe,
I found a few variations of this recipe. I'll give you the very
closest one I found. Required substitutions are minimal and will be a
snap.
The following recipe does not make use of red onions. Simply slice one
thinly, separate the rings, and place them on the salad according to
how much you need/want. The vinaigrette calls for port wine (very
small amount) which could be omitted if you don't want to use it, and
replaced by an equal amount of the cider vinegar. The garlic could be
your choice of herb/spice for the vinaigrette, as well.
American Bounty, Part 1
http://labellecuisine.com/archives/surprise/American%20Bounty,%20Part%201.htm
Romaine and Apple Salad with Maytag Blue Cheese, Walnuts, and Port
Wine Vinaigrette
“This is a particularly successful combination of flavors and
textures. Blue-veined cheese, nuts, and Port wine is a classic ending
to a meal, so you might want to serve this after a main course, but it
would be an excellent opener as well.”
Makes 6 servings
1 head Romaine lettuce, torn into pieces, rinsed, and dried
1 bunch watercress, trimmed, rinsed, drained, and dried
1/2 cup Port Wine Vinaigrette (recipe follows)
1 Golden Delicious apple, cored and thinly sliced
1 Red Delicious apple, cored and thinly sliced
1/2 cup toasted walnut halves*
1/2 cup crumbled Maytag blue cheese
*Toast the walnuts in a dry sauté pan or skillet over medium-high heat
until a rich aroma is apparent.
1. Combine the Romaine lettuce and watercress in a salad bowl.
2. Add the Port Wine Vinaigrette and toss to coat lightly.
3. Scatter the sliced apples, walnuts, and blue cheese over the
lettuce
and serve.
Variations: A combination of greens with assertive flavors, such as
endive, escarole, chicory, oak leaf, or radicchio, are good
alternatives to the Romaine.
Port Wine Vinaigrette
Makes about 1 cup, or enough for 12 servings
1/2 cup fine-quality olive oil
1/4 cup walnut oil
2 tablespoons Port wine
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh herbs such as chives, parsley, tarragon,
chervil, basil, dill, or others (optional)
Whisk or shake all ingredients together in a small bowl or jar. Shake
or whisk the vinaigrette again before using if it has stood for more
than a few minutes. Store under refrigeration if the vinaigrette is
not needed immediately. Allow it to return to room temperature before
using.
This sounds like a perfectly scrumptious salad and one I'll be sure to
try soon. Thanks for drawing my attention to it.
As a side note: I found almost the identical ingredients used to make
an appetizer!
Canape of Maytag Blue Cheese and Roasted Walnuts with a Caramelized
Onion and Apple Relish
Recipe courtesy Emeril Lagasse, 1999
1 pound Maytag blue cheese, crumbled
1 cup toasted walnut pieces
1/4 cup heavy cream
Salt
Freshly ground white pepper
2 tablespoons olive oil
1 cup thinly sliced onions
1 cup julienned Granny Smith apples
Rice wine vinegar
24 rounds French bread (2 inches by 1/4-inch), toasted
Parsley
In a food processor, fitted with a metal blade, combine the cheese,
walnuts and cream. Puree until smooth. Season with salt and pepper. In
a small saute pan, over medium heat, add the oil. When the oil is hot,
add the onions and apples. Season with salt and pepper. Saute until
caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the
vinegar, to taste, and cool completely. Spread a heaping spoonful of
the cheese mixture over each toasted round of French bread. Garnish
with a small pile of the apple-onion mixture and parsley.
FoodTV Recipe - Canape of Maytag Blue Cheese and Roasted Walnuts ...
http://www.foodtv.com/foodtv/print/recipe/0,6255,6387,00.html
Bon Appetit!
revbrenda1st
Search strategy:
Maytag Blue cheese recipe + apples + walnuts
://www.google.ca/search?hl=en&ie=UTF-8&oe=UTF-8&q=Maytag+Blue+cheese+recipe+%2B+apples+%2B+walnuts&btnG=Google+Search&meta= |
