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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A delightfully flavorful salad that give you a twist on taste with cinnamon and tabasco sauce. It's a tweaked recipe from Chef Robert Bruce at the Palace Café on Canal Street in New Orleans. If you don't have raspberry vinegar, you can soak a raspberry teabag in the required amount of regular vinegar overnight. I used Celestial Seasons Raspberry Zinger. Works great! Ingredients:
11 ounces mesclun (mixed baby lettuces, like mche, fris©e, radicchio, baby spinach, etc.) |
2 ounces dried cranberries |
2 ounces almonds, sliced and toasted |
1 teaspoon ground cinnamon |
1 ounce vegetable oil |
salt & freshly ground black pepper |
2 ounces crumbed stilton cheese (or blue cheese) |
2 ounces ruby port |
2 ounces raspberry vinegar |
1 teaspoon sugar |
1 ounce water |
5 dashes tabasco sauce (can add a couple of more if your daring!) |
Directions:
1. Soak the cranberries overnight in the port.
2. (If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
3. 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.
4. Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
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