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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shaved Carrot Salad with Candied Pecans

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Shaved Carrot Salad with Candied Pecans Empty Shaved Carrot Salad with Candied Pecans

    Post by Lobo Sun 24 Jan 2016, 8:35 pm

    Shaved Carrot Salad with Candied Pecans Img37l
    Shaved Carrot Salad with Candied Pecans
    Shaved Carrot Salad with Candied Pecans Translucent
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    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 8
    Candied pecans add a hint of sweetness and spice to this raw carrot salad, which makes a delicious addition to a spring brunch. Use a mandoline to cut the carrots into very thin slices.






    • 96

    Ingredients:


    • 2 Tbs. unsalted butter
    • 1 cup (4 oz./125 g) pecan halves, roughly chopped
    • Kosher salt, to taste
    • 2 Tbs. firmly packed light brown sugar
    • 1/4 tsp. ground cinnamon
    • Pinch of cayenne pepper
    • 1/4 cup (2 fl. oz./60 ml) fresh orange juice
    • 1/4 cup (2 fl. oz./60 ml) sherry vinegar
    • 2 Tbs. sugar
    • 2 tsp. Dijon mustard
    • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
    • Freshly ground pepper, to taste
    • 2 bunches baby rainbow carrots, peeled and very thinly sliced
        lengthwise on a mandoline, tops reserved for garnish

    Shaved Carrot Salad with Candied Pecans Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Line a baking sheet with parchment paper. In a nonstick fry pan over medium heat, melt the butter. Add the pecans and cook, tossing occasionally, until toasted, 3 to 5 minutes. Sprinkle a pinch of salt, the brown sugar, cinnamon and cayenne over the pecans and toss to combine. Increase the heat to medium-high and add the orange juice. Cook, tossing occasionally, until most of the liquid has evaporated and the pecans are glazed, 2 to 3 minutes. Pour the pecans onto the prepared baking sheet and let cool for about 10 minutes. Break apart any clumps.

    In a small bowl, whisk together the vinegar, sugar and mustard until well combined. Slowly whisk in the olive oil and season the vinaigrette with salt and pepper.

    In a bowl, toss the carrots with the vinaigrette to taste and adjust the seasoning with salt and pepper. Pick a handful of leaves off the reserved carrot tops. Top the salad with the candied pecans and garnish with the carrot leaves. Serves 6 to 8.

    Williams-Sonoma Kitchen

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