Wednesday, October 10, 2012

Wednesday Yummies...Fall Salad and Cranberry Love!!

Happy Wednesday everyone!

Have you recovered from all that turkey? Feeling the turkey leftovers overload? I often feel like all I do is eat Thanksgiving weekend so I'm loving the thought of having a delicious salad to detoxify my system a bit.

I came across this fall salad...doesn't it look yum? The recipe has rav reviews and comes from Tyler Florence's show "Tyler's Ultimate".


Candied pecans:
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/2 cup raw pecans

Maple-balsamic dressing:
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Kosher salt and freshly ground black pepper

- 1 head endive, separated leaves
- 2 hearts frisee, hand torn
- 1 large radicchio, torn leaves
- 1 red pear, sliced
- 1/4 cup shaved Parmesan


To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

This will be on our table for sure!

Oh and one more thing. If you have leftover cranberry sauce and not sure what to do with are a few ideas that I found in the new President's Choice "Fresh Juice" magazine.

1. Spoon 1 tbsp of leftover cranberry sauce into each compartment of an ice-cube tray and freeze. Next time you need ice to cool a morning glass of orange juice or add some flavour to your water, pop out a cube and drop it in the glass.

2. Stir chopped fresh rosemary into leftover cranberry sauce and serve as a tangy topping on cream cheese and crackers. Or spread the mixture on toasted baguette slices, top with Brie and place under the broiler for 2-3 minutes until cheese begins to melt.

3. Cranberries are a great source of vitamin C and antioxidants that help keep your mind sharp and body moving. Put 2 tbsp of canberry sauce in the blender with your breakfast smoothie.

4. Cocktails! Add 1 oz vodka to 2 tbsp cranberry sauce in a short glass and top with soda water. For a fruitier twist on the Shirley Temple, add the cranberry sauce to equal parts lemon-lime soda and orange juice.


Keep it Beautiful.

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