Bibb Lettuce with Gorgonzola and Fresh Pear Dressing

Bibb Lettuce with Gorgonzola and Fresh Pear Dressing

  • 3 large ripe pears, divided
  • ¹/³ cup granulated sugar
  • ½ t. fresh tarragon or scant ¼ t. dried
  • 1-2 T. cider vinegar
  • 1½ T. lemon juice
  • 2-3 heads butter lettuce, rinsed, dried
  • 4 oz. (1 cup) crumbled Gorgonzola or blue cheese

1. Peel, core and chop 1 pear. Place pear, ¹/³ cup water, sugar and tarragon in small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes (do not let all water evaporate). Cool.

2. Pour pear and liquid into blender; blend until smooth. Add vinegar and lemon juice. Taste; adjust sugar and
acid to make a sweet/tart dressing, adding a little water if needed to thin. Refrigerate until cold.

3. Core and thinly slice remaining 2 pears. For each serving arrange 3-4 lettuce leaves on salad plate. Top
with ¹/6 of the pear slices and 2-3 T. Gorgonzola. Drizzle with 2 T. dressing.

Reprinted with permission from American Culinary Federation, with Credit: Charles Cline, Owner/Executive Chef, The Heartline Cafe, Sedona, Arizona. The National Culinary Review, July/August 2017

Roasted Root Vegetables

Roasted Root Vegetables

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

1. Heat olive oil in soup pot or Dutch oven. Add onion, celery, carrot and ½ t. salt; sauté over medium heat for about 5 minutes. Stir in mushrooms, green beans, garlic, oregano or marjoram and remaining salt. Sauté for a few minutes more. Cover; cook over low heat for 15 minutes.

2. Add chard stems; sauté for a minute or two. Add broth. Bring to a boil; lower heat to a simmer. Cover; cook for 10 minutes.

3. Stir in chard leaves, zucchini, basil and navy beans; add black pepper, to taste. Cover pot, remove from heat; let soup sit for about 10 minutes.

4. Serve hot, accompanied by lemon wedges and Walnut/Parmesan Crisps.

Walnut/Parmesan Crisps
Method: Put a skillet over medium heat for about 1 minute. Combine cheese and walnuts in small bowl. Lightly spray pan with nonstick spray. Spoon in small mounds (about 1 t.) cheese/nut mixture; spread into thin circles with back of spoon. Cook over medium heat until cheese has melted and crisps solidified, about 2 minutes. With metal spatula, flip over to cook other side. Cook until golden and crisp.


8-10 servings

Reprinted with permission from the American Culinary Federation. Credit: Rob Benes
Sizzle, Winter 2016

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