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Spinach and Blue Cheese Salad With Sliced Apples and Spiced Caramelized Pecans
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Cuisine: Salad Vegetarian
> Perfect for: Potlucks, large dinner parties.
> Make and take: Carry the dressing separately and toss with the salad upon arrival.
> Made famous by: Maria Lameiras of Lawrenceville, who adapted it from a Wolfgang Puck recipe she found on www.foodnetwork.com while looking for a salad to bring to a work event. "It got many compliments, and I personally loved it --- especially the pecans, " she said.
Hands on time: 35 minutes Total time: 55 minutes Serves: 10
Ingredients:
1 apple, chilled
Juice of 1 small lemon
1 (9- to 10-ounce) bag fresh spinach
1 (5- to 7-ounce) bag spring mix salad
4 ounces blue cheese or Gorgonzola, crumbled
Kosher salt and freshly ground white pepper
1/2 cup Spago House Dressing (recipe follows)
1 1/2 cups Spiced Caramelized Pecans (recipe follows)
Spiced Caramelized Pecans
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar
For the Spago House Dressing:
1 large shallot, minced
1 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon sherry wine or rice wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
Instructions:
Cut the apple into quarters, remove the stem and seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a large salad bowl combine the apple, spinach, spring mix and blue cheese. Season lightly with salt and pepper and toss with the dressing. Toss the pecans with the salad or sprinkle them on top.
For the Caramelized Pecans:
In a deep fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached.)
Meanwhile, in a large saucepan, bring 2 quarts water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts. To coat them with the confectioners' sugar, toss the nuts by shaking the strainer, adding a little more sugar each time, allowing the sugar to melt into the pecans. Continue until all the sugar is used and all the nuts are glazed with sugar. Do not use your hands or a spoon to toss.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to drain, separating the nuts with the spoon so they do not stick together as they cool.
For the Spago House Dressing:
In a small bowl, whisk together the shallot and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
When ready to serve, in a large salad bowl combine the apple, spinach, spring mix and blue cheese. Season lightly with salt and pepper and toss with the dressing. Toss the pecans with the salad or sprinkle them on top.
For the Caramelized Pecans:
In a deep fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached.)
Meanwhile, in a large saucepan, bring 2 quarts water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts. To coat them with the confectioners' sugar, toss the nuts by shaking the strainer, adding a little more sugar each time, allowing the sugar to melt into the pecans. Continue until all the sugar is used and all the nuts are glazed with sugar. Do not use your hands or a spoon to toss.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to drain, separating the nuts with the spoon so they do not stick together as they cool.
For the Spago House Dressing:
In a small bowl, whisk together the shallot and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
Notes:
> Tip: When cooking the pecans, don't let the oil get hotter than the recommended 350 degrees, Lameiras cautions, or the pecans will burn.
This recipe makes about 2 1/2 cups spiced pecans. The leftovers are great for snacking.
For the Spago House Dressing:
This recipe makes about 3/4 cup dressing, so you'll have enough left over to enjoy on a family dinner salad the next night, too.
This recipe makes about 2 1/2 cups spiced pecans. The leftovers are great for snacking.
For the Spago House Dressing:
This recipe makes about 3/4 cup dressing, so you'll have enough left over to enjoy on a family dinner salad the next night, too.
Nutrition:
Per serving, entire recipe: 307 calories (percent of calories from fat, 76), 5 grams protein, 15 grams carbohydrates, 3 grams fiber, 27 grams fat (5 grams saturated), 9 milligrams cholesterol, 283 milligrams sodium.
Per serving, spinach and blue cheese salad only: 59 calories (percent of calories from fat, 49), 4 grams protein, 4 grams carbohydrates, 2 grams fiber, 3 grams fat (2 grams saturated), 9 milligrams cholesterol, 182 milligrams sodium.
For the Caramelize Pecans:
Per (2-tablespoon) serving: 286 calories (percent of calories from fat, 76), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 12 grams fat (1 gram saturated), no cholesterol, 94 milligrams sodium.
For the Spago House Dressing:
Per tablespoon: 83 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace fiber, 9 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.
Per serving, spinach and blue cheese salad only: 59 calories (percent of calories from fat, 49), 4 grams protein, 4 grams carbohydrates, 2 grams fiber, 3 grams fat (2 grams saturated), 9 milligrams cholesterol, 182 milligrams sodium.
For the Caramelize Pecans:
Per (2-tablespoon) serving: 286 calories (percent of calories from fat, 76), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 12 grams fat (1 gram saturated), no cholesterol, 94 milligrams sodium.
For the Spago House Dressing:
Per tablespoon: 83 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace fiber, 9 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.
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