Chipotle Summer Salad

19 ingredients
1 steps

Ingredients

  • 1 Head of Butter Lettuce (Washed & Torn to bite Size Piece's)
  • 1 Head of Romaine Lettuce (Washed & Torn into bite sized Piece)
  • 1/2 Med. Bermuda Onion Sliced Thin
  • Salad Dressing;
  • 3/4 cup ounces olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon freshly minced ginger
  • 1 clove pressed garlic
  • 2 tablespoon's shallots
  • 1 can chipotle peppers in adobo sauce, pureed
  • 2 tablespoon's raspberry jam
  • Salt and pepper, to taste
  • 1 tablespoon white wine
  • Spiced Caramelized Walnuts:
  • 1 1/2 cups Vegetable oil
  • 1 cups pecan halves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sifted confectioners' sugar

Directions

  1. 1
    {"0":"In a large bowl, combine the greens, onion and Raisins. Set aside in fridge to chill.","2":"Salad Dressing;","3":"Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.","4":"In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.","5":"Yield: 1 1\/2 cups","7":"Spiced Caramelized Walnuts","8":"In a small deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).","9":"Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the walnuts and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the walnuts. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.","10":"Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.","11":"Yield: 1 cups","13":"Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.","14":"Divide the salad among 6 chilled salad plates. Sprinkle with the caramelized walnut's over each serving."}

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