Rainbow Chopped Salad
Loosely Adapted from Epicurious
Printable Recipe
Yield: 8 servings
Dressing:
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (I found a delicious Blackberry-Ginger balsamic at a specialty store)
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup walnut oil
Whisk vinegars, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
6 cups chopped organic romaine hearts
4 cups thinly sliced red cabbage
1 large, organic Fuji apple, halved, cored, diced
1-2 large, organic Bartlett pears, halved, cored, diced
1 mango, peeled, diced
3/4 cup Spicy Toasted Pecans (Recipe Below)
1/2 cup pomegranate seeds (optional)
1/2 cup crumbled blue cheese (optional)
Combine romaine, cabbage, apple, pear, mango and pecans (and pomegranate seeds, if using) in a very large bowl; toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
Spicy Toasted Pecans
Gourmet | December 2004
Makes 2 1/2 cups
3 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco (I used a little more)
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, or to taste
2 1/2 cups pecan halves (10 oz)
Put oven rack in middle position and preheat oven to 375°F.
Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature. Pecans can be baked 1 day ahead and stored at room temp.
Printable Recipe
Yield: 8 servings
Dressing:
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (I found a delicious Blackberry-Ginger balsamic at a specialty store)
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup walnut oil
Whisk vinegars, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
6 cups chopped organic romaine hearts
4 cups thinly sliced red cabbage
1 large, organic Fuji apple, halved, cored, diced
1-2 large, organic Bartlett pears, halved, cored, diced
1 mango, peeled, diced
3/4 cup Spicy Toasted Pecans (Recipe Below)
1/2 cup pomegranate seeds (optional)
1/2 cup crumbled blue cheese (optional)
Combine romaine, cabbage, apple, pear, mango and pecans (and pomegranate seeds, if using) in a very large bowl; toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
Spicy Toasted Pecans
Gourmet | December 2004
Makes 2 1/2 cups
3 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco (I used a little more)
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, or to taste
2 1/2 cups pecan halves (10 oz)
Put oven rack in middle position and preheat oven to 375°F.
Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature. Pecans can be baked 1 day ahead and stored at room temp.
