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Chef Lou's Heart of Romaine Salad

Chef Lou's Heart of Romaine Salad


Posted on November 22, 2010 at 7:29 PM

Chef Lou's Heart of Romaine Salad

with Toasted Almond Dressing and Blue Cheese Pocket Croutons



For Dressing

1/3 Cup Lemon Juice

1 Tablespoon Dijon Mustard

2 Tablespoons Honey

Salt & Pepper to taste

¾ CupToasted Almonds

¾ Cup Olive oil

¾ Cup Salad oil

For Salad

Romaine lettuce

trimmed of all outer leaves and cut into quarters 4 Quarters

Gorgonzola Pocket croutons(see recipe below) 12 Croutons

Julienne ½ cup Tomato strips

Zest from 1 Lemon



In a mixer or mixing bowl, combine all the dressing ingredients except the oils and mix well. Slowly drizzle the olive & salad oil whisking well until dressing emulsifies. Set aside. On a serving plate, lay romaine wedge in center of plate. Place 3 croutons at the 2,6, & 10 o'clock position. Sprinkle lemon zest around salad. Drizzle entire salad with dressing. Serve immediately.

Blue Cheese Pocket Croutons

Slice 1 pieces of a French baguette(about ½ a loaf) Press, with your fingers, a well in the center of each slice, being careful not to go all the way through. Place 1-tablespoon blue cheese in the well. Sprinkle each slice with chopped sage and black pepper. Toast in a broiler oven for about 4 minutes until cheese is brown and bubbly. Serve with Romaine salad.