eat make read

Last week we had dinner at the Breslin and ate a salad that kind of rocked my world. My favorite salad combination includes greens, fruit, cheese and nuts, and this little number includes just that. Ahh, perfection! The key to this particular salad is candied pecans (or walnuts or whatever you fancy) and homemade dressing, gorgonzola to be exact.

After using egg whites in this nut recipe, I thought it would add the perfect candied texture to these babies. They’re simple, addictive, and if you have control, you’ll have enough to decorate salads galore. After combining spices and sugar with the eggs whites, simply coat the nuts and bake them in the oven.

I tried my hand at salad dressing for the first time and I have to say, it’s easy and delicious, although I’m still working on the looks side of the equation. One thing I did realize about the dressing is that it helps to chill it. The first time I used it, I did so immediately and it wasn’t very pretty. Then I made a salad again the following night and it was much creamier and closer to what I envision gorgonzola dressing to look like. So the lesson here: chill the dressing for a bit. Anywho, a quick mix of vinegar, mustard, olive oil and gorgonzola cheese left me with an incredibly flavorful dressing. I have a thing with mustard, as in, I don’t like it, but somehow I don’t even notice it here.

So this is a little bit of work for a salad, but I’m telling you it’s one hell of a salad and the nuts and dressing should provide enough for 4-6 salads. I love the contrast of tart cherries, sweet nuts, tangy dressing and fresh greens… it’s like a party in your mouth. Do you make salad dressing at home? What kind do you usually make?

candied pecans
adapted from epicurious

Preheat oven to 300°
1
In a medium bowl, whisk egg white until foamy.
2
Add sugar and spices until it becomes thick coating.
3
Stir in nuts and fully coat.
4
Using a fork or slotted spoon, spread nuts across a baking sheet and bake for 15 minutes or until crispy.

Gorgonzola Dressing
adapted from epicurious

2 Tablespoons red wine vinegar
2 teaspoons dijon mustard
5 Tablespoons olive oil
1/2 cup creamy gorgonzola (such as gorgonzola dolce)
salt
pepper

1
Whisk together vinegar, mustard and oil.
2
Stir in cheese. I actually like to put the dressing in a jar at this point and give it a good shake.
3
Season with salt and pepper.
4
Refrigerate for at least 30 minutes to thicken.