ROMAINE HEARTS with
Blue Cheese, Mango and Pine Nuts
Romaine is also called Cos because
it's said to have originated on the Aegean island of Cos. There are dark green outer leaves that
get lighter in color at the center or heart of the lettuce head.
I like buying organic Romaine whenever I can and I remove and discard
the outer
layer of Romaine leaves, cut off the stem end and then, depending on the
size of the Romaine, cut it in half lengthwise for two servings
or cut each in half again if it's a large head for four servings.
I like to have a 'wedge' of Romaine to then place on a chilled salad
plate and divide evenly on each serving some of the crumbled blue
cheese, cubed mango and toasted pine nuts. A drizzle of excellent
extra virgin olive oil and a drizzle of sherry vinegar and salt & pepper
on each serving completes the dish.
| 1 large head |
Romaine lettuce, dark green outer leaves removed and the
heart of the lettuce cut in half, lengthwise . Alternatively, buy the
hearts of Romaine already trimmed (usually sold three to a package) Each
one can be cut lengthwise into halves. |
| 1 cup |
crumbled Blue Cheese |
| 1 large or 2 small |
Mangoes, peeled and pit removed, flesh cut into small cubes |
| ½ cup |
pine nuts, toasted (brown lightly in a non-stick pan) |
| |
|
| Dressing:
|
Extra Virgin Olive Oil
|
| |
Sherry Wine Vinegar |
| |
Sea Salt & Freshly Ground Black Pepper |
| |
|
