Culinary Insitute of New Orleans

Southern Green Salad with Spiced Pecans
Serves 2

1/4 lb. Bacon
1-1/2 tbsp. Extra Virgin Olive Oil
1/4 cup Red Onions, chopped
1 clove Garlic, minced
1/4 tsp. Ground Pepper
1 tbsp. Balsamic Vinegar
1/2 tsp. Lemon Zest, grated
1/2 tsp. Lemon Juice
2 tsp. Parsley, minced
1/2 tsp. Thyme, minced
1/4 tsp. Kosher Salt
1-1/2 qts. Mixed Hearty Salad Greens*
1/4 cup Spiced Pecans, chopped

*Barton Levenson devised this salad for Oaklandís Gulf Coast Oyster Bar. The original recipe called for collard greens, kale, mustard and red chard, but other hardy greens such as spinach, beet or turnip greens or Belgian or curly endive in combination with watercress can be substituted with great success. Toss in the pecans at the end to keep them crisp.

In a medium skillet, cook bacon over moderate heat, turning until browned and crisp, 7 to 10 minutes. Transfer to paper towels and pat dry; chopped coarsely. Reserve 1-1/2 tablespoons of the rendered bacon fat. Heat a large stainless steel bowl or wok over moderate heat, grasping the rim with a pot mitt. Add the reserved bacon fat and chopped bacon, the olive oil, red onion, garlic and pepper. Saute until the onion is slightly softened, about 1.5 minutes. Add the vinegar, lemon zest, lemon juice, 1 teaspoon of the parsley, the thyme and salt. Cook until the onion is almost translucent, about 30 seconds. Add the greens all at once and toss quickly over heat until the greens are coated with dressing and barely warmed but not wilted, about 30 seconds longer. Remove the bowl from the heat and season with additional salt and pepper to taste. Toss in chopped spiced pecans, then quickly arrange the salad on two heated plates. Sprinkle the reserved 1 teaspoon parsley on top and serve.

Spiced Pecans
Serves 32 (1 oz. Portions)

8 cups Pecans
1/2 cup Honey
1/2 cup Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Cayenne
1/2 lb. Unsalted Butter

In a skillet, saute pecans on moderate heat lightly 3 minutes. Add all other ingredients proportionately to skillet and cook for 5 minutes. Remove from heat. Spread pecans out on a sheet pan and place in 350° over for 3 minutes. Remove from oven. Place pecans on perforated pan to drain and cool at room temperature (20 minutes)