Grilled Red Leaf Lettuce Salad With Blood Orange, Pistachio, and Roasted Garlic Vinaigrette


for the salad:
1/4 cup pistachios
salt and pepper, to taste
2 tablespoons roasted garlic vinaigrette, recipe to follow
for the vinaigrette:
6 cloves of roasted garlic (see here for roasting garlic)
2 tablespoons red wine vinegar
1/2 teaspoon honey
salt and pepper, to taste


For the salad:
Heat a grill pan over medium-high heat for a few minutes until hot, then brush with oil. Meanwhile, cut red leaf lettuce in half, lengthwise, and cut the blood oranges into segments (chop the top and bottom of each orange, then remove the peel and pith by cutting it off in strips. Using a paring knife, make a cut on both sides of each membrane, releasing the orange segment). When the grill is hot, place lettuce on grill, cut side down, and grill for 4-5 minutes. Remove from grill and immediately place on serving plate.
Place garlic in the bowl of a small food processor (mini chopper) and pulse to chop. Add the vinegar and honey and pulse a few times. With the blade running, drizzle in all olive oil. Taste and season with salt and pepper and more honey, if needed.




Wednesday, March 23, 2011 - 10:43am


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