Maytag and Spiced Pecan Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
Vinaigrette
- 1⁄4 cup shallot, finely chopped
- 1⁄2 cup red wine vinegar
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup hot sauce (we use Crystal's)
- 1⁄2 teaspoon black pepper, freshly cracked
- 1 1⁄2 cups canola oil
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup maytag blue cheese, crumbled
- kosher salt
-
Spiced Pecans
- 1⁄4 cup pecans
- 1⁄2 tablespoon unsalted butter, melted
- 1⁄4 tablespoon creole seasoning (we use Recipe #)
- sugar, to taste
-
Salad
- 16 ounces mixed baby greens
- kosher salt and black pepper
- 1⁄4 cup carrot, julienned
- 1⁄4 cup red onion, shaved
- 1⁄2 cup maytag blue cheese, crumbled
directions
- For the vinaigrette, combine the shallots, red wine vinegar, Worcestershire sauce, hot sauce and pepper in a mixing bowl.
- Whisk in the oils gradually.
- Whisk in the bleu cheese and season with kosher salt, adjusting the amount of salt according to the strength and flavor of the bleu cheese.
- Store in the refrigerator for up to 2 weeks.
- For the spiced pecans, preheat the oven to 325 degrees.
- Toss the pecans with the melted butter, Creole seasoning and sugar in a bowl, coating well.
- Spread the pecans on a baking sheet and toast for 5-8 minutes or until light brown.
- For the salad, season the greens with the salt and pepper in a bowl.
- Add the carrot, onion and ¼ of the vinaigrette and toss lightly.
- Serve and top with the remaining bleu cheese and pecans.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.