This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant located in the old Werlein's for Music building and one of my favorites in town. The salad is dressed with an unusual and wonderful cinnamon and Tabasco vinaigrette.
Soak the cranberries overnight in the port.
- 24 ounces mesclun mix (mixed baby lettuces, like mâche, frisée, radicchio, baby spinach, etc.)
- 2 ounces dried cranberries
- 2 ounces almonds, sliced and toasted
- 1 teaspoon ground cinnamon
- 1 ounce vegetable oil
- Salt and freshly ground black pepper to taste
- 2 ounces crumbed Stilton cheese (or blue cheese)
- 2 ounces ruby port wine
- 2 ounces raspberry vinegar
- 1 teaspoon sugar
- 1 ounce water
- 5 dashes of Tabasco
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.
Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
Yield: 4 salads
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Chuck Taggart email chuck (at) gumbopages (dot) com