Odd though it may sound, this is a salad that is served warm. It could easily become and entrée by adding a grilled pork chop or some grilled chicken. If you wish to use it for a main dish, use more carrots, bumping the carrot recipe up by 50%. Try marinating the meat in the vinegar and herbs used in whichever dressing you choose for a while before grilling it.
INGREDIENTS:
1 large or 2 medium Little Gem lettuces, washed, stem base trimmed clean, and then cut into 1 to 1½ inch wedges with the base intact to hold the wedges together 1 bunch Chantenay, or other thick sweet carrot, cut into ¼-inch thick coins 1 tablespoon sugar 2 tablespoons butter 1 smallish sprig fresh thyme leaves, barely chopped Salt and pepper to taste ¼ to ½ cup fresh raw hazelnuts, shelled but not skinned ½ cup crumbled sweet and creamy blue cheese-optional Olive oil as needed 1 cup, or as needed, White Balsamic Vinaigrette, White Balsamic Hazelnut Vinaigrette, or Light Balsamic Vinaigrette (see recipes on site)METHOD:
In a medium (2 quart) saucier/chef’s pan, bring enough water to cover the carrots by 1-inch to a boil. Add 1 teaspoon salt and when then the carrots. Cook just long enough for the carrots to lose their raw edge, around 1-minute. Drain carrots and discard water.
Return pan to heat and lower to medium. Allow to cool slightly, then add the sugar to the pan and cook until melted and turning amber colored. When amber colored and fragrant, add the butter and thyme, and stir to loosen the caramel on pan bottom. As soon as the caramel is loosened add the carrots to the pan and toss to coat. Lower heat to low and cook gently, stirring frequently, until tender. If carrots are still firm and the butter is not enough to prevent scorching, add 2-3 tablespoons of water to the pan.
While carrots are cooking, light the grill and get the grate hot. Use a sprayer or oil in your hand to coat the outside of the lettuce wedges well with oil.
When the carrots are almost done, add the hazelnuts to the pan bottom. Stir a little to cook all sides of the nuts. Toss to mix in with the carrots and season with salt and pepper. Remove from heat and keep warm.
Grill the lettuce wedges on both sides and the back. Allow to char in a few spots, but try not to wilt the lettuce. It needs to stay crisp in contrast to the tender carrots. Grilling should take 5-7 minutes.
Remove lettuce wedges and arrange evenly among 4 plates. Drizzle with the dressing of your choice, being sure to get some onto the plate where the carrots will go. Divide the carrots between the plates, mounding them just in front and on the lettuce. Scatter with the cheese and serve, passing extra dressing on the side.
Serves: 4
Source: Chef Andrew E Cohen
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