Last week I made a great recipe from the Bitchin’ Kitchen Cookbook. I was lucky enough to meet Angelique, a contributor for Bitchin’ Lifestyle when I was in Toronto. It was great to meet her but she sealed the deal when she gave me a free copy of the cookbook. I love me some free cookbook action. On the flight back, I was stuck in turbulence and unable to sleep so I read the cookbook cover to cover and bookmarked a few great recipes and had a few giggles.
The strawberry and candied pecan salad was fabulous and the pecans were certainly the highlight. When I first read the recipe I was sure that it needed blue cheese but after eating it I thought it was lovely just as it was.
The recipe calls for white balsamic vinegar, which I bought. Though it was tasty, I couldn’t really tell the difference between the white and the regular. Tell me, is white balsamic all about the look? I used black pepper I didn’t buy white pepper since I only have the one grinder.
[print_this]Candied Pecan and Strawberry Salad
(serves 2) – adapted from Bitchin’ Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess
1 cup raw pecans
1/8 cup brown sugar
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
Freshly ground white (or black) pepper
3 cup greens
1 cup strawberries, halved or quartered if large
First candy the pecans. Preheat the oven to 300F. In a bowl beat the egg. Stir in the sugar, and salt and then pecans, toss to coat. On a parchment lined sheet lay out pecans in a single layer. Discard extra coating. Bake for 30 minutes, cool on a rack.
In a jar shake together vinegar, olive oil, a pinch of salt and pepper.In a salad bowl toss together greens, strawberries and pecans. When ready to serve, drizzle over dressing and toss.[/print_this]