How to Make Blue Colour Vegetables

Hazelnut Blue Pecan Salad

Vegetables and fruits are strongly coloured because they carotene pigment absorbs blue and indigo light to produce yellows and orange hues found in.

Recipe Summary Hazelnut Blue Pecan Salad

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

Ingredients | Blue Colour Vegetables

1 egg white

¼ cup light brown sugar

¼ teaspoon cayenne pepper

¼ teaspoon salt

2 cups coarsely chopped pecans

4 cups arugula

½ cup crumbled Gorgonzola cheese

2 teaspoons hazelnut oil

Directions

Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.

Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.

Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

You can use baby mixed greens instead of arugula, if you prefer.

Info | Blue Colour Vegetables

prep: 10 mins cook: 20 mins additional: 15 mins total: 45 mins Servings: 2 Yield: 2 servings

TAG : Hazelnut Blue Pecan Salad

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