← All recipes

Exhibition Salad With Meringue Baked Pecans

Exhibition Salad With Meringue Baked Pecans comes together with Cinnamon, Salt, Sugar, Butter, and Best Quality Sherry Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 tsp
• 1/4 tsp
• 1/3 cup
• 4 tbsp
• 1/4 tsp
• 1 tbsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Preheat the oven to 325ø. Butter a shallow 10-by-15-inch jelly-roll pan.

2. 2

   Beat the egg white until stiff. Mix the cinnamon and salt into the sugar.

3. 3

   Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.

4. 4

   Fold in the melted butter and the pecans. Spread the pecan mixture in the prepared pan and bake for 15 minutes.

5. 5

   Remove the pan from the oven.

6. 6

   When all the pecans have been turned over, return the pan to the oven.

7. 7

   Bake an additional 15 minutes.

8. 8

   Watch them carefully -- do not allow them to burn.

9. 9

   Cool the pecans on paper towels. (Only 1 cup of pecans is used in the preparation of the salad.

10. 10

    These pecans also make a wonderful holiday gift.)

11. 11

    Whisk together the mustard, sugar, and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste. Makes 1/4 cup.

12. 12

    Wash, dry, and trim the arugula and the other greens.

13. 13

    Tear them into large bite-size pieces.

14. 14

    Just before serving, toss with the vinaigrette.

15. 15

    Sprinkle the pecans over the top and toss again.

16. 16

    Serve immediately.