Recipe By : "The Grilling Season by Diane Mott Davidson" p.308
Serving Size : 4 Preparation Time :0:00
Categories : Diane Mott Davidson
Amount Measure Ingredient -- Preparation Method
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***PECANS***
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)
***SHERRY VINAIGRETTE***
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon best-quality sherry vinegar
2 tablespoons best-quality olive oil
salt and freshly ground black pepper
***SALAD***
2 cups fresh arugula -- (2 ounces)
6 cups fresh radicchio -- endive, escarole
(6 ounces mixture)
1/4 cup the sherry vinaigrette
1 cup the sugared 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. Bake an additional 15 minutes. Watch
them carefully -- do not allow them to burn. Cool the pecans on paper
towels.
(Only 1 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. Makes 1/4 cup.
SALAD:
Wash, dry, and trim the arugula and the other greens. Tear them into large
bite-size pieces. Just before serving, toss with the vinaigrette. Sprinkle
the pecans over the top and toss again. Serve immediately.
Serves 4.
