Monday, June 18, 2012

mmmmm, mondays: green salad with candied pecans and goat cheese croutons

i love summer salads. i'm kind of on a crazy kick right now...just can't get enough of them. when it's hot outside, who really wants to cook up a hot, hearty meal. so, salads are my go-to meal or side of choice. here's one of my new favorites. it is so, so good!

green salad with candied pecans and goat cheese croutons

one package organic red lettuce leaves (i like organic best and i love the pretty red color of the butter lettuce)

one can mandarin oranges, drained 

candied pecans (recipe follows)

goat cheese croutons (recipe follows)

lemon vinaigrette (recipe follows)

layer the ingredients together and top with the dressing. this one is fabulous!~

candied pecans: 

one large egg white

1/2 cup sugar

1 teaspoon each of cinnamon and nutmeg

1/2 teaspoon salt

1 package pecans, shelled and halved

2-3 tablespoons of melted butter

beat the egg white well. add spices, salt and sugar and mix well. stir in pecans until thoroughly coated. coat a rimmed baking dish with the melted butter. using a fork, transfer the pecans to the baking dish. bake at 300 degrees for about 30 minutes. allow to cool and, if the pecans have stuck together, break apart and put in a storage container. these can be made several days in advance. store at room temperature.

goat cheese croutons:

one package goat cheese, cut into walnut sized portions and formed into balls

panko bread crumbs mixed with a pinch of ground black pepper

1 egg, well beaten

1 teaspoon milk

oil or butter for frying

once the balls have been formed, place in the freezer for about an hour to make firm. mix the beaten egg and the milk in a small bowl. take the balls of cheese and roll them first in the egg/milk mixture and then in the break crumbs to coat. place the cheese in a hot frying pan with oil and cook until lightly browned on all sides. remove from fry pan and serve immediately.

lemon vinaigrette

3/4 cup canola oil

1/4 cup balsamic vinegar

2 tablespoons lemon juice

1 teaspoon lemon herb seasoning

1 teaspoon pepper

whisk ingredients well together. store in a spill proof container until ready to serve. mix well immediately before serving.


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