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Categories: Salads, Vegetarian

Escarole salad with honey-glazed pecans

Lots of foods are good. Only one is the product of nature aiming for irresistibility. Honey is food as seduction, nourishment and variety. There are, quite simply, almost as many types of honey as there are flowers. Put bees on ... Read more

Total time: 35 minutes | Serves 4
Note: From "Covered in Honey," by Mani Niall.

Honey-glazed pecans

  • 1 egg white
  • 1/3 cup honey
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pound pecan pieces (about 4 cups)

Step 1Whisk the egg white in a large bowl until very foamy. Add the honey and continue whisking for 5 to 10 seconds. Add the cinnamon, ginger, cumin, salt, pepper, cayenne and pecans. Mix until the pecans are well coated, and spread the mixture evenly on a baking sheet sprayed with cooking spray.

Step 2Bake in a 300-degree oven until toasted, about 30 . Remove from the oven every 10 minutes and stir to ensure even baking.

Step 3Cool and store in a covered container at room temperature for up to one week. Makes 4 cups of glazed nuts. Use 2 cups in the salad; reserve the rest for later.

Red wine vinaigrette

  • 2 tablespoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 scant tablespoon fireweed honey (or other light wildflower honey)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallots

Step 1Whisk together the mustard, vinegar and honey until emulsified. Continuing to whisk, slowly pour in the olive oil. The ingredients should blend and emulsify easily. Stir in the salt, pepper, chives and shallots. This dressing will keep well in the refrigerator, covered tightly, for 2 weeks. Makes 1 cup.

Salad assembly

  • 1 head escarole, washed, dried and torn into leaves
  • 4 ounces (1 cup) gorgonzola, crumbled and divided
  • 2 cups honey-glazed pecans
  • 1/2 cup red wine vinaigrette, or to taste

Step 1Toss together the escarole, half the gorgonzola and 1 cup of the pecans in a large bowl with the vinaigrette. Divide among 4 plates and garnish with the remaining gorgonzola and pecans. Serve immediately with the remaining dressing on the side.

Each serving:
698 calories; 14 grams protein; 29 grams carbohydrates; 10 grams fiber; 63 grams fat; 10 grams saturated fat; 30 mg. cholesterol; 634 mg. sodium.
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