Saturday, October 20, 2007

Bibb and Endive Salad with Spiced Pecans and Bleu Cheese

This is a favorite salad for a winter dinner pary. Make extra spiced pecans to set out in a bowl for snacking with drinks ( I always make a double batch of the pecans but it is easier to cook as two separate batches because 2 cups pecans makes it difficult to evenly cook the pecans.)
2 Tbs. vegetable oil
1 cup pecans
1 1/2 tsp. worcestershire sauce
1 1/2 tsp. chili powder
In a small skillet heat oil over med. heat till hot but not smoking, add next 3 ingredients, stir and cook for 2 to 3 minutes until pecans are a few shades darker but not burned. Transfer to paper towels to drain.
6 cups torn Bibb lettuce
2 heads Belgian endive, cut crosswise into 1 inch pieces
4 1/2 Tbs. olive oil ( + or - to taste)
ground pepper
2 Tbs. lemon juice
4 1/2 Tbs. crumbled, bleu cheese
In a salad bowl, toss together bibb lettuce and endive, drizzle olive oil over greens and sprinkle with salt & pepper to taste. Toss salad to coat with oil, drizzle with lemon juice and toss to distribute evenly. Add pecan and blue cheese and toss salad before serving.

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