Gorgonzola and spiced pecan salad

    (5)
    30 min

    A salad that's light, yet full of flavour. Mixed salad greens are topped with crumbled blue cheese and crunchy, cayenne-spiced pecans. This salad goes perfectly with seafood or steak.


    4 people made this

    Ingredients
    Serves: 2 

    • 1 egg white
    • 4 tablespoons light brown soft sugar
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • 225g coarsely chopped pecans
    • 225g mixed salad greens
    • 85g crumbled Gorgonzola cheese
    • 2 teaspoons hazelnut oil

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 150 C / Gas 2. Line a baking tray with baking parchment.
    2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the prepared baking tray.
    3. Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
    4. Mound 1/2 of the salad greens on each plate. Sprinkle each serving with 1/2 of the Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with 1/2 of toasted pecans.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    11

    This is my first recipe submission, so I wanted to add a couple of comments. First, my original recipe uses baby arugula, which gives it even more flavor. Since it is hard to find in some stores, I used mixed greens. Also, the recipe makes enough pecans for several salads. I might put a 1/4 to 1/3 cup as a topper on each salad.  -  17 Jan 2009  (Review from Allrecipes US | Canada)

    by
    3

    Overall a tasty salad. With my first bite, I kind of missed the acidity and thought I'd like it more with the addition of vinegar or lemon juice. The more I ate it, the more I liked it as is. I took the recipe submitter's advice and made it with arugula, since it is readily available in my local grocery store. The salty gorgonzola compliments the sweet pecans and peppery arugula perfectly. I liked how the pecans were toasted with the egg white mixture. They turn out really crunchy. Next time I will add a bit more cayenne since I couldn't really taste any spicyness. For optimum flavor, make sure you get a piece of pecan and some gorgonzola in each bite!  -  17 Feb 2013  (Review from Allrecipes US | Canada)

    by
    1

    This salad is so simple yet delicious! I was afraid my husband wouldn't like it because he usually doesn't like this type of cheese, but he loved it as much as I did. I have made this with spring mix of lettuce. I have not been able to find hazlenut oil yet. A good quality of olive oil and balsamic vinegar lightly drizzled over top works well too.  -  08 May 2013  (Review from Allrecipes US | Canada)

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