Green Salad with Blue Cheese Dressing and Paprika Pecans
Green Salad with blue cheese dressing and Oren’s Kitchen Paprika Pecans.
Serves 4 to 6
Oren’s Kitchen paprika pecans give a smoky rich contrast to the creamy flavors of the blue cheese dressing and crisp lettuce leaves provide the foundation for this updated classic.
Ingredients.
2 oz O.K. smoked paprika pecans.
1 head lettuce, preferably chilled and firm, such as Romaine or Iceberg.
For the blue cheese dressing
4 oz blue cheese
1/3 cup sour cream
1 tbp mustard
¼ cup vinegar, preferably white
½ cup olive oil
1 tsp Worcestershire sauce
1 tsp lemon juice
½ of a medium sized onion or 1 good sized shallot.
handful of parsley
salt and pepper to taste
To make the dressing:
Reserve half of the cheese. Chop the onion or shallot and the parsley fine. In a good sized bowl whisk together the mustard, olive oil and vinegar until it thickens. Add the Worcestershire sauce, the lemon juice, the onion/shallot and the parsley and combine with salt and pepper to taste.
Wash the salad and cut into large sections so that your result is either whole leaved romaine or iceberg wedges.
Arrange the salad on a medium sized plate. With a spoon dress each salad to taste. Sprinkle the OK paprika pecans and the reserved blue cheese on each plate.
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