Tuesday, August 18, 2009

Arugula-Strawberry Salad

Duck-free Arugula & Strawberry Salad [Buffy]

[This started out as a recipe from Emeril’s Delmonico in New Orleans, but it changed quite a bit once Buffy started experimenting with it.]

Make the pecans first, next get the produce ready and then mix the vinaigrette.

To assemble the salad, add 1 cup sliced, rinsed Strawberries to the Vinaigrette.

Add 4 cups Arugula and toss.

Sprinkle with 4 oz crumbled Goat Cheese and the Spicy Pecans.

[In 2006 Buffy forgot the pecans at home and it was still delicious. She remembered them in 2007]

How to make the Spicy Pecans:

Line a baking sheet with parchment or waxed paper.

Combine in medium heavy saucepan

2 cups water with 2 cups sugar and ¼ teaspoon cayenne pepper

Using wooden spoon, cook and stir occasionally over medium high heat until mixture comes to a boil and becomes slightly thick, approximately 5 minutes.

Add 2 cups of pecan pieces, cooking 5 more minutes and stirring often. Drain in colander over bowl, shaking off excess syrup. In a medium pot, place enough vegetable oil to come up halfway, then heat it to 360º F. Carefully and gradually add the drained pecans to the oil, stirring until the nuts turn a deep mahogany color, about 4 to 5 minutes. Transfer the pecans to the prepared baking sheet, stirring with a fork to prevent clumping.

Combine these ingredients and sprinkle over the pecans:

1/8 teaspoon cayenne

½ t salt

¼ teaspoon cinnamon

1 teaspoon sugar

Mix together for the Vinaigrette

1 ½ Tablespoons Balsamic vinegar

1 ½ Tablespoons White balsamic vinegar

2 teaspoons light brown sugar

¼ teaspoon salt

1/8 teaspoon pepper

½ c olive oil

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