
According to the write-up, on the photocopied recipe I had of this salad, at Cafe Pasqual’s in Santa Fe, New Mexico, a chef there concocted this salad one day and it’s been wildly popular ever since. I can understand why. It’s just loaded with flavors – the chile spiced pecans, the pears, the blue cheese, the mint and basil, and the grapefruit (my addition, not in the original recipe).

It made a delicious and very pretty entree salad the other night. Before our guests arrived I made the salad dressing. I used light sour cream, low-fat buttermilk and fat-free half and half in the dressing because that’s what I had on hand. The dressing not only contains blue cheese (Maytag if you can find it – I couldn’t, so used Stilton instead), but also the juice of an orange and some goat cheese too. It could be whizzed up in a blender, but I did it in a small bowl instead with a whisk.
The pecans I did ahead of time too. They’re tossed with some vegetable oil, then rolled in some chile powder (Chimayo if you have it) and sugar and baked. Then just before serving, you drizzle them with a little bit of Kahlúa. I used up all of my Chimayo chile powder, so went online to order more. Didn’t realize it’s such a rare commodity – I guess very few farmers are still raising the particular type of chile that is unique to the Santa Fe area. I did find it at several sites, and ordered mine from Chimayo To Go, a home-based mail order business located near Santa Fe.
Composing the salad did take a little bit of time. My friend Donna came in the house to help me (we’d been relaxing on the patio for at least an hour, with wine and appetizers). I cut up the grapefruit, peeled the pears and Donna did the artistic part – dressing the salad, arranging the pear slices and grapefruit supremes just so. Sprinkling the nuts decoratively too. The salad takes a lot more dressing than you might think – you will want to use it all (but realize that the dressing contains buttermilk, half and half and orange juice, which thin it down). Donna spooned ample dressing onto each salad before the garnishes went onto them. Then the last thing you do is squeeze the juice from a big, fat lemon over the salads (the original recipe indicated one lemon per serving – I thought that was way too much). I used one really big lemon for four servings, so with more ordinary sized lemons, you might need two. Then we sprinkled on more fresh mint and basil.
Yes, I’d make this again. Definitely a different salad. I’ll try to seek out Maytag blue next time. And I think I’d like to use some kind of croutons maybe. Like cornbread if I felt like making them. The recipe indicated you could use Granny Smith apples in lieu of the pears. I liked the pears – especially with the spicy pecans. But sometimes you can’t find ripe pears, so the apples make a good option. The grapefruit sections came from our grapefruit tree, which is why I added them. They’re certainly not a necessity. They tasted lovely and looked very pretty on the plate too.
Hearts of Romaine with Blue Cheese, Toasted Chile Pecans, and Sliced Pear
Recipe By: Adapted slightly from a Katherine Kagel recipe from Cafe Pasqual’s in Santa Fe, New Mexico
Serving Size: 4
NOTES: The grapefruit supremes weren’t in the original recipe, but it went well with the dish. I used light sour cream, low-fat buttermilk and fat-free half and half. You will want to use all of the salad dressing.
2 heads romaine lettuce
2 whole pears — cored and sliced lengthwise
freshly coarse-ground black pepper
1 large lemon — halved and seeded
1 large grapefruit — cut into supremes (optional)
fresh minced basil and mint for garnish
BLUE CHEESE DRESSING:
1/4 cup blue cheese — Maytag, or other good quality creamy blue
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup half and half
2 ounces goat cheese — soft – ¼ cup crumbled
1 whole orange — juice only
1 tablespoon mint leaves — fresh, stemmed, minced
2 teaspoons basil leaves — fresh, stemmed, minced
1/2 small shallot — minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
freshly ground black pepper
TOASTED CHILE PECANS:
1 cup pecan halves
1 tablespoon vegetable oil
1 tablespoon Chimayó chile powder
2 teaspoons sugar
2 teaspoons Kahlúa
1. To prepare the dressing, in a mixing bowl combine all ingredients except the mint and basil leaves. Mix thoroughly. Taste and adjust the seasonings. Cover and refrigerate for up to 3 –4 days. On the day of serving, add the mint and basil.
2. Preheat the oven to 300º F. Place the pecans in a bowl, toss the nuts with oil until evenly coated. Add the chile powder and sugar and toss again. Spread the nuts out on a baking sheet and place in the oven for 20 minutes, stirring frequently, until toasted. Do not allow them to burn! Set aside to cool. Can be done ahead of time. Before serving sprinkle Kahlúa over nuts.
3. To prepare the romaine hearts, wash, dry, then wrap in a cloth or paper towel and chill for at least one hour before serving. Slice each romaine heart vertically in half. On each of four large dinner plates, place hearts cut side up and drizzle dressing over until fairly well covered. Sprinkle the pecans (drizzled with the Kahlúa) over the leaves. Decorate with pear slices (and grapefruit, if using) on top and to the sides of the hearts. Grind black pepper over all, then squeeze the juice of one large lemon over the salads. Garnish with additional mint and basil if desired. Serve immediately.
Per Serving: 560 Calories; 38g Fat (57.4% calories from fat); 18g Protein; 46g Carbohydrate; 13g Dietary Fiber; 40mg Cholesterol; 387mg Sodium.
A year ago: A photo from our Alaskan cruise last year (at sea, near Vancouver)
Two years ago: Chicken Tikka Masala
Three years ago: French (chocolate) Silk Pie

Leave a Comment!