Raisin-Mesclun Salad
- Yield:t6 servings
- Mixed mesclun saladt\t1/2 lb
- Fresh dill, choppedt\t 2 tbsp.
- Fresh tarragon, choppedtt1 tbsp.
- Fresh cilantro, choppedtt2 tbsp.
- Soft blue cheese, crumblesttbsp.
- Golden raisinsttt5 tbsp.
- FOR THE CANDIED PINENUTS
- Granulated sugartt 1/2 cup
- Watertttt 2 tbsp.
- Lemon juice ttt1/2 tsp.
- Pine nutsttt1/2 cup
- Sea saltttt\t pinch
- FOR THE ANCHOVY-RAISIN VINAIGRETTE
- Dark raisins, mincedtt 6 tbsp
- Dried figs, mincedtt 8 figs
- Watertttt 8 tbsp.
- Fresh Lemon juicett 3 tbsp.
- White wine vinegar tt 2 tbsp
- Mayonnaisettt1 tbsp.
- Honeytttt 2 tsp.
- Extra virgin olive oiltt 7 tbsp.
- Fresh ground black peppert tsp.
- Anchovy filets, choppedtt7 filets
- Capers, smallttt1/2 tsp.
- Powdered parmesantt 2 tsp.
- Fresh parsley, choppedtt2 tsp.
- FOR THE CROSTINIS
- Day old baguettet\t 1/4 baguette
- Melted butterttt3 tbsp.
- DIRECTIONS
- 1. Combine the first five ingredients in a large salad bowl. Cover and refrigerate. Spray the back of a sheet pan very well with non stick spray. Place the sugar, 2 tbsp of the water and lemon juice in a small non-reactive saucepot. Bring to a boil and cook until to alight amber. Add the pinenuts and sea salt. Stir vigourously until golden brown. Spread nut mixture on prepared sheet pan. Set aside to cool.
- 2. Heat the dark raisins, figs and water in a small pot over medium heat. Cook for 4-5 minutes until water is almost evaporated. Cool 1 minute and process until smooth in a small coffee grinder. Combine remaining ingredients for the vinaigrette and half of the raisin-fig mixture in a small bowl. Whisk well and refrigerate.
- 3. Slice 6 slices from the baguette 1/4 inch thick . Brush with the melted butter and toast in a toaster oven for 6-7 minutes until golden. Spread crostinis with remaining raisin-fig mixture.
- 4.Toss the vinaigrette together with the salad mixture, to lightly coat the greens. Toss in the candied pecans. Divide among 6 cold salad plates. Serve with 1 raisin-fig crostini each. Enjoy.
saladtt, dill, fresh tarragon, fresh cilantro, blue cheese, golden raisins, candied pinenuts, sugar, water, lemon juice ttt, nuts, salt, anchovyraisin vinaigrette, raisins, water, lemon juice, white wine vinegar, mayonnaise, honey, extra virgin olive oil, fresh ground black peppert anchovyfilets capers freshparsley crostinis baguette butter
Taken from www.epicurious.com/recipes/member/views/raisin-mesclun-salad-1206863 (may not work)