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Recipe

Wedge Salad with Spicy Pecans and Blue Cheese

Featured in our 2017 Christmas Guide
Sara Essex Bradley

Servings: 8

This New Orleans take on a classic wedge salad brings together tender Bibb lettuce, crunchy pecans, salty cheese, and a vinaigrette made with two beloved Southern pantry staples, Steen’s cane vinegar and cane syrup.

Ingredients

  • 1/2 cup Steen’s cane vinegar or cider vinegar
  • 1/4 cup Steen’s cane syrup or pure maple syrup
  • 1 Tbs. Dijon mustard
  • 2 tsp. minced shallot
  • Kosher salt
  • 1-1/2 cups plus 2 tsp. olive oil
  • 4 oz. (1 cup) pecan halves
  • 1 Tbs. Creole Seasoning
  • 3/4 tsp. minced fresh rosemary
  • 2 medium heads Bibb lettuce, outer leaves removed, then quartered through the root
  • Freshly cracked black pepper
  • 6 oz. (1-3/4 cups) blue cheese, crumbled

Nutritional Information

      Calories (kcal) : 580
      Fat Calories (kcal): 520
      Fat (g): 58
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 38
      Cholesterol (mg): 15
      Sodium (mg): 610
      Carbohydrates (g): 11
      Fiber (g): 2
      Protein (g): 7

Preparation

  • Put the vinegar, syrup, mustard, 1 tsp. of the shallot, and 1/4 tsp. salt in a blender; blend until combined. With the motor running, slowly and gradually add 1-1/2 cups of the olive oil. Season to taste with more salt, if necessary.
  • Position a rack in the center of the oven and heat the oven to 325°F.
  • In a large bowl, toss the pecans with the remaining 2 tsp. olive oil, 1 tsp. shallot, the Creole seasoning, and rosemary. Spread in a single layer on a large rimmed baking sheet and bake, stirring once, until a shade darker and very fragrant, 10 to 12 minutes. Let cool completely. Using your fingers, break the pecans into pieces.
  • Arrange the lettuce wedges cut side up on a large platter. Season with salt and pepper. Drizzle with 1/2 cup of the dressing, sprinkle with the blue cheese and pecans, and serve with the remaining dressing on the side.

Make Ahead Tips

The dressing can be refrigerated for up to one week; whisk to emulsify before using.

The spiced pecans can be stored in an airtight container at room temperature for up to 2 days.

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