TOASTED PECAN VINAIGRETTE
Recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Provided by Amy Rains
Categories Dressing
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
- Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
- In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
- Season the dressing with salt and pepper.
- Store in the fridge for up to 3 weeks.
KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE
Persimmons are the perfect newcomer to the Thanksgiving table. Their subtle sweetness melds beautifully with the sharpness from the pickled shallots and creaminess of the cheese in this pretty fall-inspired salad. There are two major types of persimmon sold in the States: Fuyu, which are shaped like tomatoes and best eaten raw, and Hachiya, which have a more tapered shape and are better for baking. (We call for the Fuyu variety here.) If you can't find persimmons, dried apricots plumped in orange juice will stand in nicely.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE
Steps:
- Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
- Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
- Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.
APPLE-PECAN SALAD WITH HONEY VINAIGRETTE
Sweet-tart apples, like Braeburn or Empire, pair well with Parmesan cheese in this apple pecan salad. You can also try this salad with a Bartlett or Bosc pear and blue cheese. -Anna Russell, Peterborough, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 115 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
TOASTED PECAN VINAIGRETTE
This dressing gets a little bit of a crunch with toasted pecans. Recipe is from Paula Deen's magazine.
Provided by CookingONTheSide
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, combine Dijon and honey.
- Slowly add olive oil, whisking to combine.
- Slowly add vinegar, whisking to combine.
- Stir in toasted pecans.
Nutrition Facts : Calories 219, Fat 22.2, SaturatedFat 2.4, Sodium 56.3, Carbohydrate 5.8, Fiber 1.9, Sugar 3.7, Protein 1.9
More about "pecan vinaigrette recipes"
WARM PECAN VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)
MAPLE PECAN VINAIGRETTE SALAD DRESSING - LETTY'S KITCHEN
From lettyskitchen.com
5/5 (3)Category SaladCuisine AmericanCalories 207 per serving
STRAWBERRY CHICKEN SALAD (+ PECAN VINAIGRETTE!)
From averiecooks.com
KALE SALAD WITH PECAN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (38)Author Kendra VaculinServings 8Published Oct 19, 2021
GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
STRAWBERRY PECAN SALAD WITH STRAWBERRY VINAIGRETTE - BETTER LIVING
From onbetterliving.com
GREEN BEANS WITH PECAN VINAIGRETTE - SOUTHERN BITE
From southernbite.com
APPLE PECAN SALAD WITH BALSAMIC VINAIGRETTE - CROWDED KITCHEN
From crowdedkitchen.com
WINTER SALAD WITH TOASTED PECAN VINAIGRETTE - KIM'S CRAVINGS
From kimscravings.com
BALSAMIC VINAIGRETTE [OIL-FREE] - DANIEL'S PLATE
From danielsplate.com
RECIPE: TOASTED PECAN VINAIGRETTE - ROYALTY PECAN FARMS
From royaltypecans.com
ROASTED PECAN VINAIGRETTE - LINDYSEZ | RECIPES
From lindysez.com
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS & MAPLE …
From onceuponachef.com
APPLE PECAN SALAD WITH MAPLE VINAIGRETTE - CREME DE LA CRUMB
From lecremedelacrumb.com
TOASTED PECAN VINAIGRETTE RECIPE: HOW TO MAKE IT - TASTE …
From stage.tasteofhome.com
BERRY AND PECAN SPRING MIX SALAD WITH VINAIGRETTE RECIPE
From sidechef.com
21 VINAIGRETTE RECIPES THAT YOUR SALADS NEED | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love