Romaine Salad, with Blue Cheese, Maple-Glazed Pecans and Maple-Mustard Vinaigrette Recipe
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Category: |
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Ingredients: |
Ingredients: Pecans:
Oil, for baking sheets
1 cup (4 ozs) pecan halves
3 tbsp. maple syrup
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Salad:
1 garlic clove, finely chopped
1 tbsp. finely chopped shallots or green onions
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. maple syrup
2 tsp. Dijon mustard
2 tbsp. red wine vinegar
6 tbsp. oil, such as a mild olive oil, corn oil or canola oil
10 cups romaine lettuce, torn into bite-size pieces (2 small heads)
3 ozs. blue cheese, crumbled
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Directions: |
Directions:Preheat oven to 375 degrees.
To prepare the pecans, lightly oil two baking sheets or line and oil baking sheets with Reynolds Release Aluminum Foil. Stir together the maple syrup and the pecans in a small bowl and lightly coat them. Spread pecans in a single layer on one of the prepared, oiled sheets. Bake for 5 to 10 minutes or longer, stirring several times, until the syrup is bubbling vigorously and the pecans are glazed with the maple syrup. When they are well coated and glazed, turn them out on the other prepared, oil baking sheet. (I use a small pan that barely holds the nuts and as they toast I continue to roll them around in the syrup until they are evenly glazed). If you undercook them, then condensed syrup does not adhere well to the peacns. If you overcook them, the pecans are dull looking and sugary (surgar crystals appear). Cool. Nuts will become crisp at they cool. If you are not using them soon, put them in a sealed jar.
To prepare salad, in a small bowl whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar. Continue whisking while adding oil in a thin stream.
Toss romaine in large bowl with enough dressing to coat it evenly. Sprinkle salad with blue cheese, then the glazed pecans and serve. You can serve the blue cheese on the side, but the maple/blue cheese combination is quite remarkable.
Makes 6 servings. |
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