GreenSalad_02

Escarole and California Raisin Salad with Golden Balsamic Vinaigrette and Candied Pecans

A green salad of endive, celery root and avocado is even better with golden vinaigrette, candied pecans and California raisins.

Details

INGREDIENTS

    Golden Balsamic Vinaigrette

    • 1/2 cup extra virgin olive oil
    • 2 2/3 tablespoons white balsamic vinegar
    • 1/2 teaspoon honey
    • 1/2 tablespoon finely chopped fresh thyme
    • 1/2 tablespoon finely chopped shallot
    • Dash of kosher salt

    Candied Pecans

    • 1 egg white
    • 2 tablespoons brown sugar
    • 1 1/2 cups pecan halves

    Escarole and Raisin Salad

    • 1/2 head escarole; washed, dried and torn
    • 1/2 small celery root, peeled and cut in matchstick-size pieces (julienne)
    • 1 cup California raisins
    • 1 ripe Haas avocado, cut into thin slices
    • Salt and pepper

    PROCEDURE

    Posted August 11, 2011 by Melinda
    A green salad of endive, celery root and avocado is even better with golden vinaigrette, candied pecans and California raisins.

    • Ready Time :
      0 min

    Servings

    8

    Ingredients

      Golden Balsamic Vinaigrette

      • 1/2 cup extra virgin olive oil
      • 2 2/3 tablespoons white balsamic vinegar
      • 1/2 teaspoon honey
      • 1/2 tablespoon finely chopped fresh thyme
      • 1/2 tablespoon finely chopped shallot
      • Dash of kosher salt

      Candied Pecans

      • 1 egg white
      • 2 tablespoons brown sugar
      • 1 1/2 cups pecan halves

      Escarole and Raisin Salad

      • 1/2 head escarole; washed, dried and torn
      • 1/2 small celery root, peeled and cut in matchstick-size pieces (julienne)
      • 1 cup California raisins
      • 1 ripe Haas avocado, cut into thin slices
      • Salt and pepper

      Directions

      Golden Raisin Vinaigrette

      Whisk ingredients all together; set aside.

      Candied Pecans

      Preheat oven to 375°F. In metal mixing bowl, beat egg whites and sugar over low heat until sugar dissolves, and beat to soft peaks. Fold in pecan halves and stir to coat evenly. Spread in single layer on cookie sheet lined with parchment paper. Bake at 375°F for 30 to 40 minutes or until lightly browned. Remove from oven; cool completely on pan, and separate nuts by hand. Set aside.

      Escarole and Raisin Salad

      In a bowl, combine escarole, celery root and raisins. Toss with vinaigrette and salt and pepper, to taste.

      To Serve

      Divide and arrange avocado slices on 4 large plates. Divide and add salad. Sprinkle a few candied pecans on top and dust with ground pepper. Serve immediately.

      Nutrition Facts Per Serving

      Calories 390 (70% from fat); Total Fat 32g (sat 3.5g, mono 22g, poly 5g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 27g; (Dietary Fiber 5g; Sugars 20g; ); Iron 2mg; Sodium 35mg; Calcium 44mg; Potassium 525mg

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