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Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette (Emeril Lagasse) Recipe

Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette (Emeril Lagasse) Recipe

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Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

1 recipe warm bacon-brown sugar vinaigrette , recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tbsp olive oil
3 large heads bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 oz crumbled blue cheese
salt
freshly ground black pepper
1/2 cup (6 oz) diced smoked bacon , cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tbsp balsamic vinegar
1/4 cup dark brown sugar
1 1/2 tsp creole mustard
2 tbsp minced shallots
1/8 tsp salt
1/8 tsp freshly ground black pepper

Directions:

Preheat the oven to 450 degrees F.
Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.
Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.
Warm Bacon-Brown Sugar Vinaigrette:
Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.93 Kcal (2587 kJ)
Calories from fat	481.22 Kcal
		% Daily Value*
Total Fat	53.47g	82%
Cholesterol	39.74mg	13%
Sodium	653.99mg	27%
Potassium	494.69mg	11%
Total Carbs	21.68g	7%
Sugars	10.64g	43%
Dietary Fiber	3.37g	13%
Protein	11.93g	24%
Vitamin C	8.8mg	15%
Iron	1.2mg	7%
Calcium	199.9mg	20%

Amount Per 100 g
Calories	264.99 Kcal (1109 kJ)
Calories from fat	206.37 Kcal
		% Daily Value*
Total Fat	22.93g	82%
Cholesterol	17.04mg	13%
Sodium	280.46mg	27%
Potassium	212.14mg	11%
Total Carbs	9.3g	7%
Sugars	4.56g	43%
Dietary Fiber	1.44g	13%
Protein	5.11g	24%
Vitamin C	3.8mg	15%
Iron	0.5mg	7%
Calcium	85.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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