{"id":300,"date":"2001-09-06T00:00:00","date_gmt":"2001-09-06T00:00:00","guid":{"rendered":"https:\/\/1millionbestdownloads.com\/celebrities-jamie-olivers-sweet-and-tangy-southern-salad\/"},"modified":"2001-09-06T00:00:00","modified_gmt":"2001-09-06T00:00:00","slug":"celebrities-jamie-olivers-sweet-and-tangy-southern-salad","status":"publish","type":"post","link":"https:\/\/1millionbestdownloads.com\/celebrities-jamie-olivers-sweet-and-tangy-southern-salad\/","title":{"rendered":"Jamie Oliver's Sweet and Tangy Southern Salad"},"content":{"rendered":"
Long before chef Jamie Oliver crossed the pond to healthy-up American schools, he made his mark whipping up good local grub. (He grew up cooking in his dad's pub in Essex, England.) In his new book, Jamie's America: Easy Twists on Great American Classics, and More<\/a> (Hyperion; $37.50), the London-based chef-who is a married father of three girls (with another baby on the way)-eats his way across the States, sharing his take on our best regional dishes. We love his sweet and tangy Georgia salad recipe:<\/em><\/p>\n Southern Pecan and Apple Salad<\/strong><\/p>\n Ingredients<\/strong> Makes: 6 servings <\/em><\/p>\n 1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.<\/p>\n 2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste-you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.<\/p>\n 3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.<\/p>\n
Olive oil
2 tablespoons butter
1\/3 cup packed light brown sugar
1cup pecan halves
3 teaspoons orange zest
Juice of 1 orange
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium red or green apples, cored, quartered, and thinly sliced
2 heads Belgian endive, separated into leaves
2 cups mixed greens (such as arugula and radicchio)<\/p>\n