I enjoyed this
delicious salad on our recent visit to New Orleans. I ordered it as the starter to my lunch at Café
Adelaide & Swizzle Stick Bar. (And,
by the way, I highly recommend this restaurant for lunch. They offer $.25 martini lunches. Order an entrée and your martini’s are only
$.25. The menu says, “limit of three –
because three’s all you need!” Fabulous
food, impeccable service and beautiful atmosphere!) I have tried to duplicate the salad since my
return home. I think I’ve done an
admirable job. I’ve served it twice, and
all have enjoyed it and raved over it.
So – enjoy!
Ingredients:
Seasonal
melon, cut into small pieces (I used
watermelon, cantaloupe and honeydew. The
melon will be arranged on the salad greens – so use enough for the number of
salads you will be serving.)
Mint, chopped
finely
1 – 2 Tbls
dark rum, depending upon how much melon you’re using
Combination of
greens, enough for the number of salads you will be serving (I used Romaine and Red Leaf lettuce)
Chunks of Goat
Cheese
Spiced Pecans
(recipe follows)
Bacon Molasses
Vinaigrette (recipe follows)
Directions:
Combine the
melon, mint and rum in a container about 30 minutes before serving the
salad. I’ve made this as much as three
hours before serving and the melon didn’t become mushy. However, I did place it
back in the fridge to marinate.
Combine the
greens in a large bowl. Drizzle with
Bacon Molasses Vinaigrette and toss.
Serve the greens on individual plates.
Scatter chunks
of Goat cheese on top of the greens and then arrange the melon on top of that. Sprinkle
the Spiced Pecans on top. Serve and
enjoy this refreshing and delightful salad.
Note: You could also add some grilled chicken to
make this a main course salad.
Spiced Pecans
Recipe:
(Adapted From
Alton Brown)
4 oz pecan
halves
¼ tsp kosher
salt
1/8 tsp
cayenne pepper
1/8 tsp ground
cinnamon
1 tablespoon
butter
2 tablespoons
brown sugar
½ tsp water
Mix the spices
together in a small bowl and set aside.
Place the nuts in a cast iron skillet over medium heat. Cook, stirring frequently, for 4 to 5 minutes
until they start to brown and smell toasted.
Be careful they don’t burn. Add
the butter and stir until it melts. Add
the spice mixture and stir to combine.
Add the sugar and water, stirring until the mixture thickens and coats
the nuts. (Approximately 2 to 3 minutes)
Transfer the
nuts to a prepared sheet pan (line a sheet pan with parchment paper – or spray
with non-stick cooking spray) separate them with a fork or spatula. Allow the nuts to cool completely before
transferring to an airtight container for storage.
For this salad
– you will break the spiced pecan halves into pieces for topping the
salad. I suppose you could start with
pecan pieces – but I was afraid I would burn them more easily than starting
with the halves.
Bacon Molasses
Vinaigrette Recipe:
2 pieces of
bacon, cut into small pieces – fry until crisp.
Drain on paper towel – reserve 1 tablespoon bacon grease
2 tablespoons
good quality balsamic vinegar
2 tablespoon
molasses
1 teaspoon
minced garlic
1 ½ teaspoons
minced shallot
1 ½ teaspoons
chopped fresh basil
½ teaspoon
ground black pepper
1 tablespoon
olive oil
1 tablespoon
bacon grease
Place
everything, except the bacon, into a small blender. (I use the small container of my Bullet for
this) Whirl until everything is
completely combined and smooth. Add the
bacon to the vinaigrette. Set aside.
Note: I’ve made this the night before making the
salad. However, I didn’t add the bacon
until about 30 minutes before serving. Just
place in the fridge until ready to use.
