Sunday, November 8th 9:30 am - Pizza!
Mixed Greens with Balsamic Vinaigrette and Cayenne Pecans
Serves 4
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
pinch sea salt
pinch ground black pepper
1 cup pecan halves
2 egg whites, whisked together
1 tablespoon cayenne pepper, or more if desired
1 tablespoon brown sugar
4 cups mixed greens
Preheat oven to 275 degrees. In large mixing bowl, whisk together oil, vinegar, salt, and pepper. Whisk until oil becomes thickened and expands (emulsified), about 1 to 2 minutes. Set aside.
In separate small or medium mixing bowl, toss pecans with egg whites. Add in cayenne and sugar and toss well to coat. Add additional cayenne for spicier pecans. Place pecans on a parchment lined baking sheet and bake in oven for 20 minutes or until crust is crispy.
Remove pecans from oven and let cool. Add mixed greens to bowl with viniagrette. Toss to coat, turning bowl to coat evenly. Serve on salad or dinner plates and top with ¼ cup of prepared pecans.
What's Cookin' welcomes Executive Chef Stephan Samson, Pizzeria Ortica. Left to Right:
The Bikini Chef Susan Irby, Stephan Samson, Kelly Carter, Denice Fladeboe.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
