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Categories:
Salad dill fresh tarragon fresh cilantro blue cheese golden raisins CANDIED PINENUTS sugar water lemon juice nuts salt ANCHOVY-RAISIN VINAIGRETTE raisins water lemon juice white wine vinegar mayonnaise honey extra-virgin olive oil fresh ground black pepper anchovy filets capers fresh parsley CROSTINIS baguette butter
Viewed: 36 - Published at: 9 years agoIngredients
- Yield: 6 servings
- Mixed mesclun salad 1/2 lb
- Fresh dill, chopped 2 tbsp.
- Fresh tarragon, chopped 1 tbsp.
- Fresh cilantro, chopped 2 tbsp.
- Soft blue cheese, crumbles 2tbsp.
- Golden raisins 5 tbsp.
- FOR THE CANDIED PINENUTS
- Granulated sugar 1/2 cup
- Water 2 tbsp.
- Lemon juice 1/2 tsp.
- Pine nuts 1/2 cup
- Sea salt pinch
- FOR THE ANCHOVY-RAISIN VINAIGRETTE
- Dark raisins, minced 6 tbsp
- Dried figs, minced 8 figs
- Water 8 tbsp.
- Fresh Lemon juice 3 tbsp.
- White wine vinegar 2 tbsp
- Mayonnaise 1 tbsp.
- Honey 2 tsp.
- Extra virgin olive oil 7 tbsp.
- Fresh ground black pepper 2 tsp.
- Anchovy filets, chopped 7 filets
- Capers, small 1/2 tsp.
- Powdered parmesan 2 tsp.
- Fresh parsley, chopped 2 tsp.
- FOR THE CROSTINIS
- Day old baguette 1/4 baguette
- Melted butter 3 tbsp.
Method
- DIRECTIONS
- 1. Combine the first five ingredients in a large salad bowl. Cover and refrigerate. Spray the back of a sheet pan very well with non stick spray. Place the sugar, 2 tbsp of the water and lemon juice in a small non-reactive saucepot. Bring to a boil and cook until to alight amber. Add the pinenuts and sea salt. Stir vigourously until golden brown. Spread nut mixture on prepared sheet pan. Set aside to cool.
- 2. Heat the dark raisins, figs and water in a small pot over medium heat. Cook for 4-5 minutes until water is almost evaporated. Cool 1 minute and process until smooth in a small coffee grinder. Combine remaining ingredients for the vinaigrette and half of the raisin-fig mixture in a small bowl. Whisk well and refrigerate.
- 3. Slice 6 slices from the baguette 1/4 inch thick . Brush with the melted butter and toast in a toaster oven for 6-7 minutes until golden. Spread crostinis with remaining raisin-fig mixture.
- 4.Toss the vinaigrette together with the salad mixture, to lightly coat the greens. Toss in the candied pecans. Divide among 6 cold salad plates. Serve with 1 raisin-fig crostini each. Enjoy.
