Thursday, January 24, 2008

Weeds with Pecans and Fruit

Serves…. number is set by the size bowl you use; more guests, bigger bowl

When Alex and especially Christopher were younger they were not fond of mescaline or “spring mix” and hence called these greens “weeds”. They like them now, but the term “weeds” has stuck. If you have fresh strawberries on hand, see VARIATION #1 for my favorite rendition of this salad.

Cover bottom of a ~2” deep serving dish (for smaller groups this can be plated individually) with:

Weeds (mescaline/"spring mix”/baby lettuces)

Sprinkle the following on top of the weeds keeping each ingredient on a different quarter of the weeds if in a large flat dish; mix if individually plated:

(1) Sliced pear or sliced apple

(2) Caramelized Pecans

(3) Dried cranberries

(4) Crumbled herbed goat, blue or Gorgonzola cheese

Dress with (or allow guests to dress their own salad with dressing of their choice):

Annie's Naturals Raspberry Vinaigrette or other raspberry dressing
OR a balsamic dressing


VARIATION #1: This can be done in a large bowl or individual salad bowls. Place greens in the bowl(s) and top with:

Sliced strawberries or whole blueberries
Caramelized Pecans
Crumbled (herbed if available) goat cheese

Dress as above.
NOTE: I love our local strawberries so much  that I have also done this with sliced frozen strawberries (Freezing Strawberries) which have been just barely thawed so they are still firm but not icy.

VARIATION #2: In the spring when arugula and baby spinach are available locally, I use one or both of these greens and/or put (also local)  "micro greens" on top of the fruit, cheese and pecans.

VARIATION #3: Use Maple Walnuts instead of the Caramelized Pecans.

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