Jazz Kitchen French Quarter Salad with Fresh California Avocado

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 Jazz Kitchen French Quarter Salad with Fresh California Avocado

Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 6
    Apple Cider Vinaigrette
1/2  cup  apple cider vinegar
1 1/2  oz.  molasses
Tbsp.  brown sugar
Tbsp.  diced shallots
10  Tbsp.  Dijon mustard
1 1/2  cups  canola oi
    Candied Pecans
cup  chopped pecans
Tbsp.  packed, light brown sugar
tsp.  lightly beaten egg whites
pinch  kosher salt
12  oz.  Mixed salad greens
  Fresh California Avocado
  As needed  Cracked Black Pepper to Taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Apple Cider Vinaigrette
In a food processor or blender combine all ingredients except canola oil. Blend until fully incorporated. Slowly ad canola oil in a steady stream. Keep blending until vinaigrette is completely emulsified. Add salt and pepper to taste.

Candied Pecans
Preheat oven to 300 F. Combine pecans, brown sugar, egg white and salt in a large mixing bowl. Scatter the pecans on a lined baking sheet, separating the pieces so they aren’t clumped together. Bake uncovered on the middle rack for 5 minutes. Stir pecans and bake for another 5 minutes or until pecans are dry to the touch. Remove from the oven, stir again and reserve until cool.

For the Salad

Toss greens in a large mixing bowl with vinaigrette and cracked black pepper. Divide the greens among 6 chilled salad plates. Arrange cherry tomatoes around salad and top with candied pecans. Finish each salad with ½ of a diced Fresh California Avocado and serve immediately.

Darrin Finkel

Recipe courtesy of Darrin Finkel – Ralph Brennan’s Jazz Kitchen

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