5/29 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am going to share one of my favorite salads….. Blue Cheese Pecan Chopped Salad. The first time I had it was at Outback Steakhouse (restaurant). It was delicious…so, of course, I had to try to make it home! It sounds “involved” to make…but it is worth it…because it is delicious!

 

Blue Cheese Pecan Chopped Salad

Ingredients

Candied cinnamon pecans

• 1/3 cup sliced-lengthwise pecans
• 1/2 teaspoon cinnamon
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons butter, melted

Blue cheese vinaigrette

• 1/4 cup olive oil
• 1/4 cup white vinegar or champagne vinegar
• 1/4 teaspoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh basil
• salt & freshly ground black pepper (to taste)
• 1/2 cup crumbled blue cheese

Salad

• 3 cups chopped bibb lettuce or butter lettuce
• 3 cups chopped red leaf lettuce
• 3 cups chopped iceberg lettuce
• 1 green onion, chopped

Directions

Candied cinnamon pecans

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

Blue cheese vinaigrette

• Whisk together the vinaigrette ingredients.

Salad

• Chop the lettuces into smallish bite-sized pieces
• Slice the green onion.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.

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