Maytag and Spiced Pecan Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My favorite summer salad from Dickie Brennan’s Restaurant in New Orleans. Ingredients:
1/4 cup shallot, finely chopped |
1/2 cup red wine vinegar |
1/4 cup worcestershire sauce |
1/4 cup hot sauce (we use crystal's) |
1/2 teaspoon black pepper, freshly cracked |
1 1/2 cups canola oil |
1/2 cup extra virgin olive oil |
1/2 cup maytag blue cheese, crumbled |
kosher salt |
1/4 cup pecans |
1/2 tablespoon unsalted butter, melted |
1/4 tablespoon creole seasoning (we use recipe #) |
sugar, to taste |
16 ounces mixed baby greens |
kosher salt and black pepper |
1/4 cup carrot, julienned |
1/4 cup red onion, shaved |
1/2 cup maytag blue cheese, crumbled |
Directions:
1. For the vinaigrette, combine the shallots, red wine vinegar, Worcestershire sauce, hot sauce and pepper in a mixing bowl.
2. Whisk in the oils gradually.
3. Whisk in the bleu cheese and season with kosher salt, adjusting the amount of salt according to the strength and flavor of the bleu cheese.
4. Store in the refrigerator for up to 2 weeks.
5. For the spiced pecans, preheat the oven to 325 degrees.
6. Toss the pecans with the melted butter, Creole seasoning and sugar in a bowl, coating well.
7. Spread the pecans on a baking sheet and toast for 5-8 minutes or until light brown.
8. For the salad, season the greens with the salt and pepper in a bowl.
9. Add the carrot, onion and 1/4 of the vinaigrette and toss lightly.
10. Serve and top with the remaining bleu cheese and pecans.
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