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Categories:
garlic shallots Worcestershire sauce hot pepper balsamic vinegar water canola oil olive oil cilantro lime juice red mustard head red leaf romaine lettuce goat cheese pine nuts wedges
Viewed: 78 - Published at: 10 years agoIngredients
- 2 cloves peeled garlic
- 1 teaspoon peeled and minced shallots
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons water
- 1/4 cup canola oil
- 1/4 cup olive oil
- 2 tablespoons finely chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 1 red jalapeno, seeded and diced
- 2 teaspoons Dijon mustard
- 1 large head red leaf lettuce
- 1 head romaine lettuce
- 4 to 6 ounces goat cheese, not crumbled
- 1/4 cup pine nuts, toasted right before serving
- Lime wedges
Method
- Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth.
- Add additional water if too thick.
- Slowly add first the canola oil, then the olive oil until the dressing has emulsified.
- If too thick, add additional water.
- Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard.
- Wash, dry and chop the lettuce into bite size pieces.
- Toss lettuce with dressing to coat.
- Cook's Note: You may have extra dressing.
- Crumble the Goat Cheese over the salad.
- Now, toast your pine nuts, and while still hot add to the salad.
- This will melt the goat cheese and create a creamy spicy salad!
- Serve with lime wedges.
