Exhibition Salad With Meringue-Baked Pecans

Name: Exhibition Salad With Meringue-Baked Pecans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 egg white; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup sugar; 4 tablespoons melted butter; 2 cups pecan halves (1/2 pound); 1 teaspoon Dijon mustard; 1/4 teaspoon sugar; 1 tablespoon sherry wine vinegar; 2 tablespoons olive oil; salt & freshly ground black pepper; 2 cups arugula; 6 cups mixed salad greens (radicchio, endive, escarole)

Submitted by BumblingBs

"From Diane Mott Davidson's culinary mystery series."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 4

ingredients

PECANS
1 egg white
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon salt
¹⁄₃ cup sugar
4 tablespoons melted butter
2 cups pecan halves (1/2 pound)
SHERRY VINAIGRETTE
1 teaspoon Dijon mustard
¹⁄₄ teaspoon sugar
1 tablespoon sherry wine vinegar
2 tablespoons olive oil
salt & freshly ground black pepper
SALAD
2 cups arugula
6 cups mixed salad greens (radicchio, endive, escarole)

directions

PECANS.
Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
Fold in the melted butter and the pecans.
Spread the pecan mixture in the prepared pan and bake for 15 minutes.
Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
Cool the pecans on paper towels.
(Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
SHERRY VINAIGRETTE.
Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
SALAD.
Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.

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Reviews

This is a tough one for me to rate. The pecans on this are fabulous and deserve 10 stars. Not too sweet, great texture, just right. The vinagrette, on the other hand, is just so-so. I'd like some more punch. Maybe some citrus juice? It just had very little flavor and I would have rated it a 2/3. So combined I'm going with a 4. I've packed the extra pecans up for a treat for lunches for my children as they loved them so much. Thanks for a neat one to try, and for being my chosen chef for PAC 07!

ladypit

RECIPE SUBMITTED BY

BumblingBs

Hi! I live in a little Victorian seaport on the Olympic peninsula with my husband, 11 year old son, a cat and two frogs. Before my son was born my husband and I traveled around the country in a motorhome, so you could name lots of places and I'll say "I've been there". Never traveled overseas, though, I'm terrified of flying. My husband is a guitarist, and that doesn't pay so well, so we're always on a budget. Please tip your local musician. ;o) He does get fed, though, at some very fancy restaurants where he plays.

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