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Butter Lettuce with nuts, bacon, cheese egg and sherry vinaigrette
LAtimes.com 10-19-2011
Ingredients:
2 tablespoons minced shallots
2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
6 slices thick-cut applewood-smoked bacon
1/2 cup hazelnuts
1 tablespoon hazelnut oil
salt
2 heads butter lettuce
1 tablespoon plus 1 teaspoon lemon juice
5 hard-cooked eggs
Black pepper
2 teaspoons finely chopped fresh chives
4 ounces Gorgonzola dulce
Vinaigrette: Combine the shallots,2 tablespoons vinegar,1 1/2 teaspoon lemon juice,salt and pepper in a bowl and stir to combine. Add the oil in a slow steady stream, whisking constantly to combine. Taste for seasoning.
cook the bacon either in oven or in pan, till it is done but still chewy. Cut each strip into 4 pieces.
scatter the hazelnuts on a baking sheet and place them in 325 oven to toast untiol they are golden brown and fragrant, about 12 to 15 minutes; or can oan toast them. Watch carefully so that they do ot burn.
gather nuts into a clean dishtowel, after cooling, and rub them togehter in the towel to remove the skins. Plavce nuts in a small bowl,drizzle with hazelnut oil, sprinkle with a pinch of salt and toss to coat with the seasoning.
Wash adn tear the lettuce into bite sized pieces; dry.
season the lettuce with salt, drizzle 1/4 cup of the vinaigrette and the lemon juice and toss it to coat it wioth teh dressing.
Slice the eggs with a sharp knife and lay the slices out on a cutting board. sprinkle the slices with salt, grind pepper over them asnd spriknkle with chives.
to build the salads, place large lettuce leaves on the bottom of plate, then