Ann Arbor Culinary School

Romaine Salad with Spiced Pecans

Title: Romaine Salad with Spiced Pecans
Description: Romaine Salad with Spiced Pecans

½ cup balsamic vinegar
2 garlic cloves, mashed
1 cup olive oil
¼ teaspoon cumin
¼ teaspoon thyme
Salt and pepper to taste
3 heads romaine lettuce, torn into pieces
6 ounces Gorgonzola cheese, crumbled
Spiced Pecans (below)

For the dressing, combine the vinegar and garlic in a bowl and mix well. Add the olive oil gradually, whisking constantly. Season with cumin, thyme, salt and pepper.
Toss the lettuce with the cheese and dressing in a large bowl. Divide among 6 plates. Top with Spiced Pecans.
Yield: 6 Servings

Spiced Pecans

2 teaspoons butter
1 tablespoon sugar
½ teaspoon kosher salt or sea salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 teaspoon water
⅔ cup pecan halves

Melt the butter in a heavy saucepan. Add the sugar, salt, black pepper, cayenne pepper and water. Cook until the mixture bubbles. Add the pecans. Cook for 5 minutes or until the sugar begins to caramelize, stirring until the pecans are coated.
These pecans can be prepared 1 day ahead and stored in an airtight container.
Yield: ⅔ cup
Source: "Bravo! : Recipes, Legends & Lore : A Cookbook Celebrating 120 years of the University Musical Society, Ann Arbor"
Favorite Recipes Press: Nashville, TN
1999
Subject: appetizer, salad