Butter Lettuce, Apples, Pomegranate Seed, Shaved Celery, Charred Shallot Vinaigrette, Shaved Manchego

MAIN INGREDIENTS OF THE DISH:  Butter Lettuce, Apples, Pomegranate Seed, Shaved Celery, Charred Shallot Vinaigrette, Manchego 
FLAVOR PROFILE: smokey, crisp, tangy
SPICES HERBS AND SEASONINGS: thyme, charred shallots
TIME TO EXECUTE: 15 min 

INGREDIENT LIST:

Dressing:
3ea large shallots peeled
2ea cloves of garlic
4TRed wine vinegar
1T honey
1t Dijon mustard
1cups olive oil
1 t chopped thyme

1/2 head of butter lettuce hand torn.
1/4 diced Granny Smith apples
2 T pomegranate seeds
1/2ea rib of celery thinly sliced
Shaved manchego cheese for garnish

 

PROCEDURE:

For the dressing:

  • Toss the shallots and garlic in a small bowl with a drizzle of olive oil. Place them on a hot grill and char ( BURN) the flesh. Place them in a blender with all of the other ingredients except the oil and blend on high until we’ll puréed. Place this mixture in a bowl and whisk in the oil. Season to taste with salt and pepper. Keep in mind that this is Not an emulsified dressing.
  • Place the torn lettuce in a bowl and drizzle the dressing on top. Toss the salad and coat the lettuce. Place the lettuce on your plate and garnish with the apple, celery, pomegranate and shaved cheese. Finish with cracked black pepper.

I recommend using the Bialetti Aeternum Evolution “Fabio Viviani Signature Series” cookware for this recipe – it’s what I use in my personal kitchen ! Find it on Bed Bath & Beyond’s website here: http://bit.ly/1bUGLhH