Bittersweet Salad with Stuffing Waffles
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- Stuffing Waffles:
- Nonstick cooking spray
- 4 cups leftover stuffing
- 2 large eggs, beaten
- 2 teaspoons baking powder
- Sweet and Salty Pecans:
- 1 tablespoons unsalted butter
- ½ cup raw pecan halves
- 1 tablespoon pure maple syrup
- ½ teaspoon Morton Fine Sea Salt
- Dressing:
- ½ cup leftover cranberry sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 small shallot, finely minced
- 2 ½ teaspoons Dijon mustard or whole grain mustard
- 1 teaspoon maple syrup
- ¼ teaspoon Morton fine sea salt
- Pinch of freshly ground black pepper
- Salad:
- 1 small bunch kale, stems and leaves thinly sliced
- ⅛ teaspoon Morton Fine Sea Salt
- 1 small head radicchio, thinly sliced
- 2 small endives, thinly sliced lengthwise
- 1 apple, cored and thinly sliced
- Leftover cooked squash (such as delicata or butternut), optional
Procedure
Make waffles: Preheat a waffle iron coated with nonstick spray. In a large bowl, stir together the stuffing, eggs and baking powder. Scoop a heaping cupful of batter into waffle iron and cook for about 4 minutes. Remove and repeat with remaining batter.
Make pecans: Melt butter in a skillet over medium-low heat. Add pecans and cook, stirring frequently, until lightly toasted and fragrant, about 5 minutes. Add maple syrup and increase heat to medium-high, stirring constantly until syrup is thick and coats pecans. Transfer nuts to a parchment-lined baking sheet to cool. Sprinkle with Morton Fine Sea Salt. Let cool completely.
Make dressing: Put all ingredients in a jar. Put on the lid and shake well until combined.
Dress the greens: Put kale in a large bowl. Sprinkle with about ⅛ teaspoon Morton Fine Sea Salt and a drizzle of dressing. Massage your hands until coated. Add radicchio, endive, apple and pecans (save some for garnish). Add enough dressing to coat (you may have some extra) and toss with tongs.
Assembly: Top each waffle with salad, a sprinkle of the remaining pecans and squash, if using.
Make pecans: Melt butter in a skillet over medium-low heat. Add pecans and cook, stirring frequently, until lightly toasted and fragrant, about 5 minutes. Add maple syrup and increase heat to medium-high, stirring constantly until syrup is thick and coats pecans. Transfer nuts to a parchment-lined baking sheet to cool. Sprinkle with Morton Fine Sea Salt. Let cool completely.
Make dressing: Put all ingredients in a jar. Put on the lid and shake well until combined.
Dress the greens: Put kale in a large bowl. Sprinkle with about ⅛ teaspoon Morton Fine Sea Salt and a drizzle of dressing. Massage your hands until coated. Add radicchio, endive, apple and pecans (save some for garnish). Add enough dressing to coat (you may have some extra) and toss with tongs.
Assembly: Top each waffle with salad, a sprinkle of the remaining pecans and squash, if using.
Bittersweet Salad with Stuffing Waffles
By Recipe courtesy of Scraps
Serves
Ingredients
- Stuffing Waffles:
- Nonstick cooking spray
- 4 cups leftover stuffing
- 2 large eggs, beaten
- 2 teaspoons baking powder
- Sweet and Salty Pecans:
- 1 tablespoons unsalted butter
- ½ cup raw pecan halves
- 1 tablespoon pure maple syrup
- ½ teaspoon Morton Fine Sea Salt
- Dressing:
- ½ cup leftover cranberry sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 small shallot, finely minced
- 2 ½ teaspoons Dijon mustard or whole grain mustard
- 1 teaspoon maple syrup
- ¼ teaspoon Morton fine sea salt
- Pinch of freshly ground black pepper
- Salad:
- 1 small bunch kale, stems and leaves thinly sliced
- ⅛ teaspoon Morton Fine Sea Salt
- 1 small head radicchio, thinly sliced
- 2 small endives, thinly sliced lengthwise
- 1 apple, cored and thinly sliced
- Leftover cooked squash (such as delicata or butternut), optional
Procedure
Make waffles: Preheat a waffle iron coated with nonstick spray. In a large bowl, stir together the stuffing, eggs and baking powder. Scoop a heaping cupful of batter into waffle iron and cook for about 4 minutes. Remove and repeat with remaining batter.
Make pecans: Melt butter in a skillet over medium-low heat. Add pecans and cook, stirring frequently, until lightly toasted and fragrant, about 5 minutes. Add maple syrup and increase heat to medium-high, stirring constantly until syrup is thick and coats pecans. Transfer nuts to a parchment-lined baking sheet to cool. Sprinkle with Morton Fine Sea Salt. Let cool completely.
Make dressing: Put all ingredients in a jar. Put on the lid and shake well until combined.
Dress the greens: Put kale in a large bowl. Sprinkle with about ⅛ teaspoon Morton Fine Sea Salt and a drizzle of dressing. Massage your hands until coated. Add radicchio, endive, apple and pecans (save some for garnish). Add enough dressing to coat (you may have some extra) and toss with tongs.
Assembly: Top each waffle with salad, a sprinkle of the remaining pecans and squash, if using.
Make pecans: Melt butter in a skillet over medium-low heat. Add pecans and cook, stirring frequently, until lightly toasted and fragrant, about 5 minutes. Add maple syrup and increase heat to medium-high, stirring constantly until syrup is thick and coats pecans. Transfer nuts to a parchment-lined baking sheet to cool. Sprinkle with Morton Fine Sea Salt. Let cool completely.
Make dressing: Put all ingredients in a jar. Put on the lid and shake well until combined.
Dress the greens: Put kale in a large bowl. Sprinkle with about ⅛ teaspoon Morton Fine Sea Salt and a drizzle of dressing. Massage your hands until coated. Add radicchio, endive, apple and pecans (save some for garnish). Add enough dressing to coat (you may have some extra) and toss with tongs.
Assembly: Top each waffle with salad, a sprinkle of the remaining pecans and squash, if using.