Spinach-Blue Cheese Salad With Sliced Apples, Spicy Pecans Recipe - Cooking Index
Spinach-Blue Cheese Salad With Sliced Apples, Spicy Pecans Recipe - Cooking Index
What makes this salad exciting is the combination of flavors. The pungent blue cheese. The freshness of the apple. The sweetness of the pecans. And the bitterness of the radicchio. Make the salad with baby spinach if it's available. The apple should be tart and crisp. A firm pear can be substituted for the apple.
Courses: Salads| 1 | Apple - chilled | |
| Juice of 1 small lemon | ||
| 8 oz | 227g | Spinach - washed, thoroughly |
| Dried/ and stemmed | ||
| 1 | Radicchio head - (abt 3 oz) - cut into chiffonade (small) | |
| 1/2 cup | 73g / 2.6oz | Blue cheese - crumbled |
| Kosher salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1/2 cup | 118ml | Spago House Salad Dressing - (see recipe) |
| 1 cup | 237ml | Spicy Caramelized Pecans - (see recipe) |
Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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