833. BIBB SALAD with PISTACHIOS, CHEVRE and BACON and POMEGRANATE VINAIGRETTE

yields 4 servings


2 heads Bibb lettuce, leaves separated, rinsed well and blotted dry
1 cup pomegranate vinaigrette (recipe follows)
¼ cup, crisp cooked bacon, crumbled
¼ cup pistachios, toasted
4 tablespoons Chevre or other mild goat cheese, crumbled
2 teaspoons cracked black pepper
2 tablespoons fresh pomegranate seeds

Toss lettuce with enough vinaigrette to coat leaves. Assemble on plate to resemble a head of lettuce and sprinkle with bacon, chevre, pistachios and pepper. Top with pomegranate seeds.


Pomegranate Vinaigrette

yields 1 cup

1 tablespoon shallots, minced
2 tablespoons pomegranate molasses
2 tablespoons pomegranate juice
1 tablespoon honey
¼ cup red wine vinegar
¾ cup canola oil
Kosher salt, to taste
white pepper, to taste

Combine first 5 ingredients in bowl and whisk to blend, drizzling in oil until vinaigrette emulsifies and turns slightly creamy and thick. Season to taste with salt and pepper.


courtesy of: Paul Constantine, Café Caprice, Austin, Texas, 900 W 10th Street, Austin, Texas 78703-4928, (512) 477-5576