Exhibition salad with meringue baked pecans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Arugula |
| 6 | cups | Mixture of radicchio; endive, escarole |
| ¼ | cup | Sherry vinaigrette; recipe to follow |
| 1 | cup | Meringue baked pecans; recipe to follow |
Directions
Wash, dry, and trim the arugula and the other greens. Tear them into large bitesize pieces. Just before serving, toss with the vinaigrette. Sprinkle the pecans over the top and toss again. Serve immediately.
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998