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This sounds yummy....haven't tried it yet.....just got it today by email from Texas Monthly...........looks pretty lo carby although I haven't run it through fitday.......will try doing that later and will post.
Grilled Boston Lettuce Salad With Warm Bacon-Blue Cheese Dressing
This sybaritic salad is one of the Thomas Avenue Beverage Company's most popular dishes.
This recipe is from the October 2001 issue of TEXAS MONTHLY.
Dressing
1 cup heavy cream
1/2 cup blue cheese crumbles
5 or 6 slices applewood-smoked bacon, chopped and fried crisp, then drained salt and pepper to taste
In a medium saucepan, preferably nonstick, bring heavy cream to a boil. Immediately reduce heat to medium and add blue cheese. Stir more if you wish the cheese to be thoroughly incorporated, less if you want it to remain somewhat chunky. Simmer for 5 minutes, then add bacon, salt, and pepper.
Lettuce
4 heads Boston lettuce, rinsed and dried
4 tablespoons olive oil
salt and pepper to taste
1 sliced tomato (for garnish)
chopped flat-leaf parsley (for garnish)
Cut each head of lettuce in half. Toss leaves with olive oil so that all sides are evenly coated and sprinkle with salt and pepper. Grill on an indoor or outdoor grill for 45 seconds to a side.
Put the lettuce on salad plates and ladle on warm dressing. Garnish plates with sliced tomatoes and chopped parsley. Serves 8.
Grilled Boston Lettuce Salad With Warm Bacon-Blue Cheese Dressing
This sybaritic salad is one of the Thomas Avenue Beverage Company's most popular dishes.
This recipe is from the October 2001 issue of TEXAS MONTHLY.
Dressing
1 cup heavy cream
1/2 cup blue cheese crumbles
5 or 6 slices applewood-smoked bacon, chopped and fried crisp, then drained salt and pepper to taste
In a medium saucepan, preferably nonstick, bring heavy cream to a boil. Immediately reduce heat to medium and add blue cheese. Stir more if you wish the cheese to be thoroughly incorporated, less if you want it to remain somewhat chunky. Simmer for 5 minutes, then add bacon, salt, and pepper.
Lettuce
4 heads Boston lettuce, rinsed and dried
4 tablespoons olive oil
salt and pepper to taste
1 sliced tomato (for garnish)
chopped flat-leaf parsley (for garnish)
Cut each head of lettuce in half. Toss leaves with olive oil so that all sides are evenly coated and sprinkle with salt and pepper. Grill on an indoor or outdoor grill for 45 seconds to a side.
Put the lettuce on salad plates and ladle on warm dressing. Garnish plates with sliced tomatoes and chopped parsley. Serves 8.
I'll have to think about working this into a meal sometime. I have visitors this weekend and it could work really well for experimentation on guinnea pigs
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