SPINACH AND BLUE CHEESE SALAD WITH APPLES AND CARAMELIZED PECANS
Serves 4
SPICY CARAMELIZED PECANS:
1-1/2 cups peanut oil or vegetable oil
Water
1 cup shelled pecan halves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners* sugar
SPAGO HOUSE DRESSING:
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon salt
1/8 teaspoon white pepper
SALAD:
1 apple, chilled
1 small lemon, juiced
8 ounces baby spinach leaves, washed and thoroughly dried
1 small head radicchio, trimmed and cut crosswise into narrow ribbons
1/2 cup crumbled blue cheese
Salt
White pepper
About 1/2 cup of Spago house dressing (see separate recipe)
1 cup Spiced Caramelized Pecans (see separate recipe)
Prepare the Spicy Caramelized Pecans in advance. In a medium saucepan,
heat the oil to 350 degrees F. on a deep-frying thermometer.
Meanwhile, in a medium saucepan, bring 1 quart of water to a boil. Add
the pecans to the water in 2 separate batches, boiling each for 2
minutes. Drain them in a strainer, shaking off all excess water, and
leave them in the strainer. Holding the strainer over a plate, sprinkle
the salt and cayenne pepper over the nuts. Then, a little at a time,
sprinkle the confectioners* sugar over them, allowing the sugar to melt
into the pecans; toss the nuts by shaking the strainer, adding a little
more sugar each time, until all the sugar is used and the nuts are
coated. Do not use your hands or a spoon to toss them, or you*ll
interfere with the even glaze.
Carefully add the glazed nuts to the hot oil, adjusting the heat if
necessary to maintain the 350 degrees F. temperature. Cook, stirring
occasionally, until golden brown, about 3 minutes. Remove the nuts with
a slotted spoon to a baking tray to cool. When they are completely cool,
store in an airtight container until ready to use.
Before making the salad, prepare the Spago House Dressing. In a medium
bowl, whisk together the vinegars, mustard, shallot and thyme. Whisking
continuously, drizzle in the oils to form a smooth, thick emulsion.
Season to taste with salt and pepper. This will make about 1 cup; store
extra in a covered container in the refrigerator for up to 3 weeks.
For the salad, use a sharp knife to cut the apple into quarters. Cut out
the stem, seeds and core, then cut the quarters lengthwise into very
thin slices. Put them in a salad bowl, sprinkle with the lemon juice,
and toss gently to coat them and prevent oxidization.
Just before serving, add the spinach, radicchio and blue cheese and
season lightly with salt and pepper. Briefly whisk the dressing and add
1/2 cup to the bowl. Toss gently to coat all the ingredients. Taste and,
if necessary, adjust the seasonings.
Divide the salad among 4 chilled serving plates, mounding it
attractively. Scatter the pecan over each salad and serve immediately.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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