Chicory Salad with Quince and Pecans
From deliathecrone 16 years ago
- - to make
- Serves 12
New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that’s like a cross between an apple and a pear. Read more If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar. See less
Ingredients
- 2 cups water shopping list
- 1/4 cup cider vinegar shopping list
- 3 tablespoons light brown sugar shopping list
- 1 jalapeno, seeded and very finely chopped shopping list
- 1 teaspoon finely grated fresh ginger shopping list
- ½ teaspoon ground coriander shopping list
- ½ cinnamon stick shopping list
- salt shopping list
- 2 quinces - peeled, cored and thinly sliced shopping list
- 1 ½ cups pecan halves (6 ounces) shopping list
- 2 tablespoons sherry vinegar shopping list
- 2 tablespoons red wine vinegar shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 cup walnut oil shopping list
- 1 teaspoon sugar shopping list
- Freshly ground pepper shopping list
- 1 ½ pounds chicory, stems discarded and leaves torn into bite-size pieces (16 cups) shopping list
- 1 cup crumbled blue cheese (4 ounces) shopping list
How to make it
- Preheat the oven to 350°.
- In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeno, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil.
- Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes.
- With a slotted spoon, transfer the poached quince to a small bowl.
- Discard the quince poaching liquid.
- Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt.
- Bake for about 7 minutes, until the pecans are toasted.
- In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar.
- Season the vinaigrette with salt and pepper.
- In a large salad bowl, toss the chicory with the quince, pecans and blue cheese.
- Pour the dressing over the salad and toss well.
- Serve right away.
- MAKE AHEAD
- The recipe can be prepared through Step 3 up to 1 day ahead.
- Refrigerate the poached quince and vinaigrette separately.
- Bring the poached quince and vinaigrette to room temperature before tossing the salad.
- The toasted pecan halves can be stored in an airtight container at room temperature.
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