Try this colorful salad as a Thanksgiving side to balance out some of the heavier sides of the meal. If you cannot find gem lettuce, substitute escarole. To save time, roasted beets can often be found in the produce section. When choosing gorgonzola for this salad, ask your cheese monger to recommend a firmer variety to make it easier to cut and keep pieces separated.
The candied pecans can be made by roasting in the oven one cup of pecan pieces tossed with one tablespoon of good maple syrup, then sprinkled with a dash of sea salt, cayenne, and cinnamon until caramelized. They will get crunchy when they cool. Candied nuts can also be store bought in a pinch, but I like this variation. These can be made while you have the oven on for something else, and leftovers store well in a mason jar.
This salad makes a beautiful presentation when served buffet style, but you can also separate portions and plate individually.
Gem Lettuce Salad with Candied Pecans and Gorgonzola Cheese
Ingredients
- 6 cups cleaned gem lettuce torn in bite size pieces
- 1 cup radicchio shredded
- ½ cup diced sweet Vidalia onion
- 2 cups roasted beets cut in one inch cubes
- 3 oz gorgonzola cheese
- 1 cup candied pecan pieces
- Salt and pepper to taste
- Balsamic vinegar
- Good olive oil
Instructions
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Arrange gem lettuce leaves and radicchio on a platter
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Top with Vidalia onion, roasted beets, gorgonzola cheese, and candied pecan pieces
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Add a pinch of salt and pepper
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Drizzle with balsamic vinegar and olive oil just before serving
