CLW Salad

Here is a salad recipe I created for a cooking class I taught at Lafayette for the Council of Lafayette Women. 

CLW SALAD

2 heads frisée lettuce

1 bag arugula or baby arugula

2 lbs. sea scallops

1 lb. pancetta (solid piece)

2 large cans Mandarin oranges

2 bags sliced almonds

extra virgin olive oil

salt

Maple-Sherry Vinaigrette

½ c. extra virgin olive oil

½ c. sherry wine vinegar

½ c. maple syrup

salt

1.       Preheat oven to 350 degrees. 

2.       On a large baking sheet spread out almonds and toast until lightly brown, about 7-10 minutes.  Remove from oven and cool.    

3.       In a small bowl whisk together ingredients for Maple-Sherry Vinaigrette.  Adjust proportions of ingredients to suit your taste.  Set aside.

4.       Dice the pancetta into 1” cubes.  Sauté until cooked through.  Drain fat.

5.       In a large mixing bowl add almonds, pancetta, and Mandarin oranges. 

6.       Tear the frisée lettuce into small pieces.  Add to mixing bowl with arugula.

7.       Pat scallops dry.  Toss with some extra virgin olive oil and salt.  Grill until just done, about 2-3 minutes per side.  Add to bowl and toss well.  Add Maple-Sherry Vinaigrette and toss again.  Serve immediately.

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One Response to CLW Salad

  1. Karen Lynch-Schirra says:

    You really need to write your own cookbook. You have so much to offer that those authors could learn from YOU!

    My daughters are excellent cooks, with my Colleen particulary outstanding with her salads. I love it when she might have a little left, as I get a wonderful treat to take home. Day-old salads, to me, are just as wonderful as freshly made and tossed.

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