Tuesday, March 30, 2010

Winter Greens Salad

Putting the salad into the oven and lightly wilting it just before serving makes the flavors more intense and the texture more inviting.

Serve this with a roasted pork with mustard nd roasted brussels sprouts, shallots and garlic.

1 T bourbon
3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices
3/4 cup pecan halves
kosher salt
3/4 cup extra virgin olive oil
3 T cider vinegar
freshly cracked black pepper
2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried
1 head arugula leaves, washed and dried
1 head chicory, stems removed, washed and dried
1 head escarole leaves, torn into bite-size pieces, washed and dried
2 heads endive, bottoms removed and the leaves halved lengthwise

Preparing the apples:
Preheat the oven to 300 degrees F.

In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.

Preparing the dressing:
In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixtue. Stir in the cider vinegar and some black pepper. Set aside.

When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter. Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Leave excess bourbon behind in the bowl as you top the salad with the apples. Serve immediately.


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