Salads
Ingredients For the Honey Sesame Vinaigrette:
| 3 tablespoons white wine vinegar |
| 3 tablespoons Dijon mustard |
| 2 tablespoons honey |
| 3 tablespoons sesame seeds, toasted |
| 1 teaspoon minced garlic |
| Kosher salt and freshly ground black
pepper |
| 1/2 cup vegetable or peanut oil |
For the Curried Cashews:
| 3/4 cup cashews (about 3 ounces) |
| 1 tablespoons unsalted butter, melted |
| 1 teaspoon chopped fresh rosemary |
| 1 teaspoon curry powder |
| 1 teaspoon dark brown sugar |
| 1/2 teaspoon kosher salt |
| 1/3 teaspoon cayenne, or more to taste |
For the Salad:
| 1/2 pound bacon, sliced (about 12 1/4 - inch - thick
slices) |
| 12
cups loosely packed spinach leaves,
washed well, dried, stems trimmed, and torn into pieces if leaves are
large |
| 6
cups loosely packed frisee,
stems trimmed, washed dried, and torn into bite-size pieces |
| 2/3
cup thinly sliced red
onions |
| 3
small pears, halved,
cored, and thinly sliced |
| 6
small bunches grapes |
Method:
- To make the vinaigrette, whisk together the vinegar,
mustard, honey, sesame seeds, garlic, and salt and pepper to taste in a bowl. Gradually whisk in
the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 *F. On a baking sheet,
toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted
butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl.
Add the toasted cashews while they are still hot and toss with a rubber spatula
so they are thoroughly coated with the spices and butter. Leave the oven
on to cook the bacon.
- Put the bacon on a baking sheet, place it in the oven, and cook until crisp,
8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1
- inch pieced. Keep the bacon warm.
- In a large bowl, combine the spinach, frisee, red
onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
Source: CAHS Department
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