Catalina Salad with “Plumped” California Golden Raisins

catalina_salad_california_golden_raisins,_mandarin_oranges,_caramelized_pecans,_queso_fresco__prickly_pear-habañero_vinaigrette
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/catalina_salad_california_golden_raisins_mandarin_oranges_caramelized_pecans_queso_fresco__prickly_pear-habac3b1ero_vinaigrette.jpg?w=150
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Ingredients

Prickly Pear-Habañero Vinaigrette:
1 dry habañero pepper
3/4cup red wine vinegar
3tablespoons prickly pear syrup
1/4cup prickly pear jelly
1medium shallot, chopped
2cups salad oil
1/2teaspoon salt
1/4teaspoon pepper
Caramelized Pecans:
1 egg white, lightly whipped
1/2cup brown sugar
2cups pecan halves
Salad
5ounces (about 2 cups) mixed baby field greens
1/4cup
1cup canned mandarin oranges, drained
1/4cup Caramelized Pecans (recipe above)
2 Roma tomatoes, each cut into 4 wedges
1/4cup crumbled queso fresco cheese
1/2cup Prickly Pear-Habañero Vinaigrette (recipe above)
2cups fried julienne tricolored corn tortilla strips

Instructions

  1. For vinaigrette, combine chile with water to cover in small saucepan; heat to boiling and allow to stand for 5 minutes. Drain habañero pepper and combine with vinegar, syrup, jelly and shallot in blender container. With blender running, add oil very slowly until emulsified. Adjust seasonings with salt and pepper to taste.
  2. For caramelized pecans, combine egg white and brown sugar in small bowl and whisk lightly. Add pecans and toss until well mixed. Turn mixture onto a baking sheet and bake in a 350F oven for about 10 minutes or until lightly browned, tossing at least once with a spatula or spoon to brown evenly.
  3. For salad, divide baby greens into equal portions and arrange on 4 individual triangle-shaped plates. Arrange raisins, orange segments, pecans and 2 wedges of tomato on a corner of each plate. Sprinkle with cheese; drizzle with vinaigrette and garnish with tortilla strips.

Chef’s Note: Use more jelly for a sweeter sauce and add a pinch of cayenne, cumin and chili powder for that unique Southwestern flavor.  To plump raisins, combine enough of a mixture of equal parts apple juice and white port to cover and allow to stand for at least 1 hour.

Recipe by Chef Antonio Rodriguez,  courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 1760
  • Fat 135g
  • Saturated Fat 21g
  • Polyunsaturated Fat 24g
  • Monounsaturated Fat 102g
  • Cholesterol 10mg
  • Sodium 710mg
  • Potassium 820mg
  • Carbohydrate 95g
  • Fiber 9g
  • Sugars 59g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 45%
  • Calcium 25%
  • Iron 25%
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