Tuesday, September 13, 2011

::Pecan and Warm Apple Salad::


1 cup (250 mL) pecans
1 head romaine lettuce
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) cider vinegar
½ tsp (2 mL) liquid honey
¼ tsp (1 mL) salt
2 to 3 grindings black pepper
2 oz (60 g) old cheddar, shaved about ¾ cup (175 mL)
3 red apples such as Cortland, Braeburn or Spartan, divided
1 tbsp (5 mL) butter
1 tbsp (5 mL) granulated sugar

1. Spread pecans in single layer on baking sheet. Toast in a preheated 350ºF (180ºC) oven 8 to 10 minutes or until very fragrant; cool. Meanwhile, tear or cut lettuce into bite-size pieces; there should be 8 to 10 cups (2 to 2.5 L). To make dressing, whisk oil with vinegar, honey, salt and pepper. Use a vegetable parer to shave cheese. Set both aside.

2. When ready to serve, core and slice 2 unpeeled apples into wedges about ¼-inch (5-mm) thick. Heat butter in a large nonstick or well-seasoned frying pan over medium heat. When hot and bubbly, add apple slices. Stirring frequently, sauté for 2 minutes. Increase heat to medium-high; sprinkle apples with sugar. Turning frequently, sauté apples another 2 to 3 minutes or until slightly golden.

3. Meanwhile place romaine into a large salad bowl; toss with dressing. Set aside 8 perfect pecans. Core and slice remaining raw unpeeled apple for garnish.

4. Add hot apples and remaining pecans to lettuce; toss. Serve immediately, garnishing each serving with raw apple slices, cheese shavings and reserved pecans.

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