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Archive for the ‘Pecan’ Category

When I was little, and we had a big enough group of people gathered together, sometimes we went to a local ice cream parlor that had an enormous, crazy sundae called “The Kitchen Sink.” It had everything. It was the size of an actual kitchen sink, with an obscenely large number of different flavors of ice cream, covered in all the toppings they had. Every bite was different, and fun, and I ate it with a gaggle of happy friends at birthday parties, after soccer games, or after drama and dance performances.

This salad reminded me of that sundae.

I had plans for pork tonkatsu (or at least my made-up bastardized version of it) for dinner. I also had nice little brown and serve sourdough rolls from a local bakery. I wanted a big, crazy salad to complete the meal. I like sweet with pork, so I knew I’d be including some candied pecans. I was in the mood for blue cheese, so I added that to the mix. I had gorgeous baby greens, so the bed was determined. I needed some crunch, so I grabbed half a cucumber and what was left of a red bell pepper. A balsamic vinaigrette would tie it all together, and I tossed in some mushrooms to soak up the tasty salad dressing like little sponges. Mushrooms, as you know, are made to be coated in balsamic vinaigrette. It was a wild, vibrant combination. My own little kitchen sink of a salad.

Ingredients for Recipe for Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

Ingredients, ready for their transformation!

Ingredients:
(Side salad, serves 3-4.)
6 cups of mixed baby greens.
5 scallions, sliced.
1/2 red bell pepper, deseeded and sliced.
1/2 english cucumber, quartered vertically and sliced.
5 medium mushrooms, sliced.
1/2 cup crumbled blue cheese.
1/2 cup candied pecans.

Greens for Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

A colorful bed of baby greens, ready for the party.

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 Tbsp extra virgin olive oil.
1 Tbsp balsamic vinegar.
1 small clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I created a lush bed of baby greens, and quickly mixed up my balsamic vinaigrette in a small jar. I quickly chopped my vegetables and gently laid them in the salad bowl. I added the nuts and cheese, and let it all sit for a moment while I dealt with the tonkatsu. Once the rolls were out of the oven and the pork was ready to eat, I drizzled my balsamic vinaigrette over the salad, tossed it, and served it up.

Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

Ready for that yummy balsamic vinaigrette!


The Verdict:
I got exactly what I wanted — crazy, strong, fun flavors. The sweet nuts worked well with the pork, the mushrooms were delicious, and the blue cheese gave it all an extra creamy flavor kick. I loved it. The kids were not impressed, but my husband gobbled it up right alongside me.
Plated Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

On the plate, ready to be devoured!


Make it a Meal:
With the nuts and the cheese, I think it would already work as an amazing meal.

Pack it to Go:
Easy. Put your salad in a glass or stainless steel container with a tight fitting lid, and your vinaigrette in a small jar, nestled in the greens. Drizzle the dressing (just as much as you want, to taste) over the salad, fork toss or put the lid back on and give it a few quick shakes to combine. Enjoy!

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Time for a simple lunch salad, just for me. I wanted to see if beets would work with one of my favorite salad combinations — creamy pears, crunchy candied pecans, and balsamic vinaigrette.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

Ingredients, ready for action.

Ingredients:
(Serves one for lunch.)
3-4 cups of mache and mixed greens, including radicchio and frisee.
1/2 a pear, quartered, cored, and sliced.
1/4 cup of candied pecans.
1/4 cup of dried, sweetened cranberries.
1/4 cup of grated golden beets.
Freshly ground pepper, to taste.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

Ready for the vinaigrette!

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T balsamic vinegar.
3 T extra virgin olive oil.
1/2 clove of garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

First I prepared my salad dressing in a small jar, giving the garlic time to mellow and infuse the vinaigrette. I created a nice bed of greens, chopped my pear, and added everything to the salad bowl. I gave it a good dusting of pepper before drizzling the vinaigrette over it and tossing it.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

A dessert of a salad, ready to eat.


The Verdict:
The beets weren’t that noticeable, honestly, and the salad was a little sweet for me. I love these flavors as a side salad, but I don’t recommend it as a lunch salad unless you’ve got a pretty serious sweet tooth. (Bear in mind that my husband thinks I’ve got a genetic mutation that disables the normal human appreciation for sugary goodness, so if this sounds amazing to you, go for it. There’s a good chance I’m the weirdo, not you.) Regardless, I would have loved this salad if it shared a plate with a really good pork chop and some roasted potatoes.

Make it a Meal:
Done, but not recommended. Serve it on the side with something delectably savory instead.

Pack it to Go:
Apples go in with the dressing to prevent browning. If it’s sitting for a long time, the beets will also brown, so bear that in mind and plan accordingly. As always, add your dressing at the last minute, only as much as you need, fork toss, and enjoy.

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This is an easy classic salad. I usually make it as a side dish for a special dinner, but it was lunchtime, and I wanted something light but extra tasty.

Ingredients for Salad with Blue Cheese, Apple, and Candied Pecans

Simple ingredients, ready to be transformed.

Ingredients:
(Lunch salad, serves one as a meal.)
1 hearts of romaine, chopped.
1/4 cup of candied pecans.
1/2 apple, quartered, cored, and chopped.
1 scallions, chopped.
1 1/2 T blue cheese, crumbled.

Blue Cheese Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T rice wine vinegar.
3 T extra virgin olive oil.
1 clove of garlic, smashed and minced.
1 T blue cheese.
Pinch of salt, to taste.

I was feeding two of us, so I gathered doubled the ingredients above. I like this salad lightly dressed, so I didn’t bother making two batches of dressing — one jar worked perfectly for two salads.

I mixed up the vinaigrette first, so the flavors would meld, and then I chopped my salad ingredients. First, I built a crispy bed of romaine, and sprinkled the nuts and cheese over the top. I put crumbled blue cheese into the salad as well as in the vinaigrette because I love the creaminess it adds to the dressing, but I don’t want to sacrifice the tasty clumps that you get when you put it directly into the salad. It’s a win-win to have it both places. Then I chopped the scallions and the apple and added them to the salad. I drizzled the vinaigrette, tossed, and enjoyed.

Salad with Blue Cheese, Apple, and Candied Pecans

Luscious. Delicious. Ready to be devoured.

The Verdict:
I always love this salad. Sometimes I use pear instead of apple. Sometimes I use arugula. Sometimes I go for the mixed greens. Regardless, the crunchy nuts and the clean fruit work perfectly with the creamy, tangy blue cheese. I really enjoyed the super crunch of this one, with the crispy apple and the fresh romaine. I tossed the scallions in on a whim, and decided they were irrelevant. They didn’t detract or add, they were just there. I probably won’t bother with them next time, but if you really love a little extra onion crunch, go for it.

Make it a Meal:
Done.

Pack it to Go:
The apple needs to be packed in the jar with the dressing so that it doesn’t brown. Keep the rest of the salad ingredients in a large glass or stainless steel container, and combine the dressing with the salad when you’re ready to fork toss and eat.

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