A fresh salad for winter
“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Michael Stamets goes green with a dish for perfect for diet-savvy folks of early 2013 — Mixed Greens With Apple Cider Vinaigrette and Candied Pecans.
Some people love January white sales.
Michael Stamets is selling green this month. His Mixed Greens With Apple Cider Vinaigrette and Candied Pecans is a light dish for people looking for New Year’s resolutions and reductions.
“It’s simple, it’s seasonal and it’s something anyone can do,” Stamets said. “This is something I use as a base salad. I add different things, depending on the season. You change your vinaigrettes up easily.”
Stamets said his greens are a seasonal dish because apple cider is still available. “That’s what’s really key about this, the apple cider,” Stamets said. “It gives it a sweeter taste.”
Candied pecans — the nuts are baked after they received a seasoned egg white toss — and sliced apple give the greens another sweet boost. And a bit of a crunch.
Mixed Greens with Apple Cider Vinaigrette and Candied Pecans
1 cup apple cider
3⁄4 cup apple cider vinegar
1⁄2 cup olive oil
Salt, to taste
Pepper, to taste
1 egg white
Cayenne pepper, to taste
3 tablespoons sugar
4 ounces pecans
1 pound mesclun mix
1 apple, cut julienne style
Boil apple cider to reduce by half. Combine with cider vinegar.
Slowly mix in olive oil and season with salt and pepper.
In a bowl, whip egg white to soft peaks and add cayenne pepper, salt, pepper and sugar.
Toss pecans in egg white and bake until golden brown in 350-degree oven.
In a bowl, place mesclun mix and pecans. Season with salt and pepper and toss with vinaigrette.
Plate and top with julienne apple and candied pecans on top.