Fall Salad With Spicy Brittle Recipes

FALL SALAD

Fall Salad image

Provided by Tyler Florence

Time 21m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Steps:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

COLLARD GREENS SALAD WITH GINGER AND SPICY SEED BRITTLE

Collard Greens Salad with Ginger and Spicy Seed Brittle image

Provided by Claire Saffitz

Categories Side Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Dinner Healthy Low Cholesterol Vegan Collard Greens Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons apple cider vinegar
1 1/2 teaspoons finely grated peeled ginger
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
3 teaspoons honey, divided
3 tablespoons olive oil
1 teaspoon toasted sesame oil
Kosher salt
2 tablespoons raw sunflower seeds
1 tablespoon raw pumpkin seeds (pepitas)
1 tablespoon raw sesame seeds
1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced

Steps:

Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.

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