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Killer Salad

11/14/2012

Killer Salad
New City Café, Topeka

(KANSAS! first issue 1999)

1 head romaine lettuce
½ lb. fresh spring mix
2 oranges
2 grapefruit
1 pint strawberries
(1/2 pint other berries, optional)
2 c. caramelized walnuts
½ lb. stilton or gorgonzola cheese
Raspberry Vinaigrette

Caramelized Walnuts
2 T. butter
2 c. walnuts
2/3 c. brown sugar
¼ c. honey
½ c. brandy

Raspberry Vinaigrette
¼ c. yellow onion
3 cloves garlic
½ c. fresh mint leaves
(may substitute cilantro or basil)
1 tsp. black pepper
½ c. raspberries
2/3 c. sugar
1 juicy lemon
1 c. raspberry vinegar
½ c. salad oil
1 ½ c. olive oil
1 t. salt
1 t. seasoned salt

There is more to the making of the Killer than meets the eye. Wash romaine and spring mix. Peel oranges and grapefruits with a very sharp knife to remove all of the white skin. Cut into segments. Slice strawberries and rinse in bowl.

Heat butter in skillet. Add brown sugar, honey and walnuts. Cook on low heat, stirring constantly for 20 minutes. Turn heat to high, quickly add brandy, and flame until alcohol burns out. Remove nuts from pan and let cool. Add all ingredients for raspberry vinaigrette to food processor except for salad and olive oils. Run the food processor until ingredients are finely minced and juicy. Slowly add oils. Mix the salad toppings with stilton or gorgonzola, caramelized nuts, greens and drizzle with raspberry vinaigrette and voila...Killer!