"Food is our common ground, a universal experience." - James Beard

Wednesday, May 18, 2011

Homewood Gourmet's Baby Bleu Salad (from Chef Franklin Biggs)

This is a great summer salad recipe from a wonderful restaurant in Homewood!  I have also included the recipes for the dressing and roasted pecans.  I can't wait to try it!

1-1/2 lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix)
6 oz. Blue Cheese, crumbled
2 cups Balsamic Vinaigrette (recipe below)
4 ea. Oranges, peeled to the flesh and sliced (2 slices per salad)
2 pt. Strawberries, hulled and quartered (2 Tbsp. per salad)
6 oz. Sweet and Spicy pecans (recipe below)

Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans.

Balsamic Vinaigrette (for 12 salads)
1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper

Whisk vinegar, honey, dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Sweet and Spicy Pecans (makes six ounces)
2 cups Water
1/2 cup White sugar, mixed with water to make a syrup
6 oz. Pecans, whole
4 Tbsp. White Sugar
2 Tbsp. Chili Powder
1/2 tsp. Ground dark red chilis

Mix sugar and spices together. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Lay out on a roasting pan and roast for 10 minutes at 350° until golden brown.

1 comment:

  1. It sounds so easy and instant recipe. Thanks for the tips. I would like to make it right now for lunch.


Related Posts Plugin for WordPress, Blogger...