Chef Paul Constantine
Cafe Caprice, Austin, Texas
Yield: 4 servings
Bibb lettuce, leaves separated, rinsed well and blotted dry 2 heads
Pomegranate Vinaigrette (recipe follows) 1 cup
Crisp cooked bacon, crumbled 1/4 cup
Pistachios, toasted 1/4 cup
Chevre or other mild goat cheese, crumbled 4 Tbsp.
Cracked black pepper 2 tsp.
Fresh pomegranate seeds 2 Tbsp.
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
Yield: 1 cup
Shallots, minced 1 Tbsp.
Pomegranate molasses (purchased) 2 Tbsp.
Pomegranate juice (purchased) 2 Tbsp.
Honey 1 Tbsp.
Red wine vinegar 1/4 cup
Canola oil 3/4 cup
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.