Rob Carson: Hi, my name is Carson, I am a radio personality and I like to cook and all of these videos is about friends and families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise. Today, we are making and I am not exaggerating, the greatest salad in the history of mankind.
The salad is a two step process to make. First of all with the dressing we have got two shallots finely chopped, three cloves of garlic finely chopped, one third cup of cider vinegar, two thirds cup of real maple syrup, not Mrs. Butterworth. Mrs. Butterworth I love you, but not in recipes for waffles, no, real maple syrup.
We have got our Dijon mustard which is great big, fun. We have also got a coarse mustard and of course, salt and pepper to taste. As far as the nuts are concerned you can use walnuts or pecans. These obviously are pecans, you are going to use two to three cups of these and you are going to roast them at 375 degrees for around 15 minutes.
Dont want to make them too dark, but you do want to dry them out and make them crunchy. To season the pecans and to make them really heart healthy I am kidding of course, half a stick butter, yeah butter, one tablespoon of cinnamon, one teaspoon of cayenne pepper, two teaspoons of ground white pepper, one teaspoon of allspice, about a half a teaspoon of sea salt or kosher salt and two teaspoons of sugar.
Alright, so i have let the nuts cool and I am going to take the pecans, I am going to put them in a plastic bag. Please dont put hot nuts out of the oven in a plastic bag. I think you know whats going to be happen. Alright, so I am going to drop them in this bag. The flavor that comes together with these is amazing and everybody who I have ever spoken to says it is the greatest salad they have ever had.
So let's go ahead and add our sugar, let's add our cinnamon, my white pepper, my allspice which adds a real sweetness to it and finally, my cayenne pepper which is crazy good if you like a little hot, a little sweet like my wife, okay here we go. With the melted butter these are unreal. Alright, so there we are, they are well seasoned. What I am going to do is I am going to dump in back out on the tray here so they can dry a little bit because they are still fairly warm and I dont want the moisture to make them soggy, oh yeah. Let me put them over here. Let's get started on the dressing. A nice bowl here and we will start out with my maple syrup. I am going to add my vinegar, my shallots, my garlic, my Dijon and my coarse country mustard there we go, alright. We stir this up, add a little bit salt and pepper. So our salad dressing is done, the nuts are ready. Now we are going to go ahead and plate it. So I have got some nice basic field greens, you can use almost any kind of lettuce you want to use. I want to use a Romaine, salad. I wouldnt, you know iceberg, I am not so crazy about. I am going to grab some of the nuts that I made earlier. Take a little bit of my wonderful maple vinaigrette dressing.
There, it's kind of coarse looking like I said. I am going to go ahead and add a little bit of feta. I will tell you what else goes well with this is goat cheese. Also, you might even try Gorgonzola. Gorgonzola is nice too, okay. To finish it off, I am going to do some Craisins, my dried cranberries. That is the greatest salad in the history of mankind.