EXHIBITION SALAD WITH MERINGUE-BAKED PECANS

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Exhibition Salad With Meringue-Baked Pecans image

Make and share this Exhibition Salad With Meringue-Baked Pecans recipe from Food.com.

Provided by BumblingBs

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 egg white
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup sugar
4 tablespoons melted butter
2 cups pecan halves (1/2 pound)
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon sherry wine vinegar
2 tablespoons olive oil
salt & freshly ground black pepper
2 cups arugula
6 cups mixed salad greens (radicchio, endive, escarole)

Steps:

  • PECANS.
  • Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
  • Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
  • Fold in the melted butter and the pecans.
  • Spread the pecan mixture in the prepared pan and bake for 15 minutes.
  • Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
  • Cool the pecans on paper towels.
  • (Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
  • SHERRY VINAIGRETTE.
  • Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
  • SALAD.
  • Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.

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