Mixed Greens Salad Recipe
greens, pears, candied pecans, red grapes, gorgonzola, crispy leeks, poppyseed vinaigrette 510 cal
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Ingredients
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SALAD
CANDIED PECANS
CRISPY LEEKS
POPPYSEED VINAIGRETTE
Method
CANDIED PECANS
- 1
Toast and candy the pecans
Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, combine the granulated sugar, butter and water. Stir until the butter melts and the sugar dissolves. Add the pecans, kosher salt and cinnamon (if using) and cook, stirring constantly, for 3–4 minutes, until the sugar mixture thickens and coats the pecans and the liquid mostly evaporates. Transfer the pecans to the prepared sheet, spread into a single layer and let cool completely. Once cool, break into clusters as needed. Yield: about 1 cup.
CRISPY LEEKS
- 2
Prepare leeks
Trim the root end and dark green tops off the leek, reserving only the white and light-green parts. Rinse thoroughly to remove grit, then slice into very thin rings. Pat dry with paper towels or a clean kitchen towel.
- 3
Coat the leek rings
In a medium bowl, whisk together the all-purpose flour, cornstarch and 1/2 tsp salt. Add the sliced leeks and toss until evenly coated with the dry mixture. Shake off any excess flour.
- 4
Fry the leeks
In a medium saucepan or deep skillet, heat oil until it reaches 350°F (175°C) or is shimmering but not smoking. Fry the coated leek rings in small batches for 1–2 minutes per batch, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer the fried leeks to a wire rack or paper towel-lined tray to drain. Immediately season with a light pinch of salt. Allow to cool; they will crisp further as they cool. (If you don't have a thermometer, test with a small piece — it should sizzle briskly and brown in about 1–2 minutes.)
POPPYSEED VINAIGRETTE
- 5
Make the dressing
In a small bowl or jar, whisk together the mayonnaise, white wine vinegar, honey and Dijon mustard until smooth. Slowly whisk in the olive oil until the dressing emulsifies. Stir in the poppy seeds and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity as needed (add 1/2 tsp more honey or 1/2 tsp more vinegar if desired). Refrigerate until ready to use. Makes about 1/2 cup.
SALAD
- 6
Prepare fruit and cheese
Wash and spin-dry the mixed greens; refrigerate until cold. Rinse the grapes and slice them in half. Core and thinly slice the pears into 1/8–1/4-inch slices; toss the pear slices immediately with 1 tbsp fresh lemon juice to prevent browning.
- 7
Assemble the salad
In a large bowl, place the chilled mixed greens. Add the halved grapes, lemon-tossed pear slices and crumbled gorgonzola. Sprinkle in the candied pecans and about 3/4 of the crispy leeks (reserve a small handful for garnish).
- 8
Dress and finish
Drizzle about 3–4 tbsp of the poppyseed vinaigrette over the salad (start with less; you can add more to taste). Gently toss the salad to coat evenly. Season with the 1/4 tsp salt and 1/8 tsp black pepper listed in the SALAD ingredients if needed. Transfer to serving plates, top with the remaining crispy leeks for contrast and additional candied pecan clusters as desired, and serve immediately.
