Ingredients

Equipment Needed

• •Salad spinner
• •Medium mixing bowl
• •Whisk
• •Small dry skillet for toasting
• •Large salad bowl

Instructions

1. 1

   Toast the pecans

   Set a dry skillet over medium heat. Add the pecan halves in a single layer and let them toast, shaking the pan every thirty seconds. You're listening for that moment when the kitchen starts smelling like Sunday pralines. Takes about four minutes. The pecans should be fragrant and just barely darkened. Pull them off the heat immediately because they'll keep cooking in that hot pan. Set aside to cool completely.

   Burnt pecans are bitter pecans. Stay at the stove and use your nose. The moment you smell them, they're done.
2. 2

   Build the vinaigrette base

   In a medium bowl, combine the Creole mustard, red wine vinegar, honey, minced shallot, and garlic. Add the salt, black pepper, and cayenne. Whisk everything together until the honey dissolves and the mustard smooths out. Let this sit for five minutes while the shallot softens in the acid. That's flavor building right there.

   Creole mustard has those whole mustard seeds that give it texture and bite. Don't substitute yellow mustard. It's a different animal entirely.
3. 3

   Emulsify with oil

   Start whisking the vinaigrette base constantly while you drizzle in the olive oil in a thin, steady stream. This is the bayou way of building a proper dressing. The mustard acts as your emulsifier, grabbing onto that oil and holding it in suspension. Keep whisking until the dressing turns creamy and thick enough to coat the back of a spoon. Taste it now. Adjust the salt, add more cayenne if you like heat. Trust your palate.

4. 4

   Prepare the greens

   Wash your greens gently and dry them thoroughly. I mean bone dry. Water clinging to lettuce dilutes your dressing and makes everything slide off the leaves. A salad spinner is your friend here. Tear any large leaves into bite-sized pieces. Place the greens in your largest bowl, one with room to toss without sending lettuce across the kitchen.

5. 5

   Soak the onion

   Put those paper-thin red onion slices in a small bowl of ice water while you work. Five minutes takes the raw bite out and leaves you with sweet, crisp rings that play nice with the other ingredients. Drain and pat dry before adding to the salad.

   A mandoline makes quick work of shaving onions thin enough to see through. Watch your fingers.
6. 6

   Dress and toss

   Add about three quarters of the vinaigrette to the greens. Use your hands if you're comfortable. Toss gently, lifting from the bottom and folding over, coating every leaf without bruising the tender ones. Add the drained red onion and toss again. Taste a leaf. If it needs more dressing, add it. Every bunch of greens is different.

7. 7

   Finish and serve

   Transfer the dressed greens to a wide serving bowl or divide among plates. Scatter the toasted pecans over the top where they'll stay crunchy. Finish with snipped chives for color and a gentle onion note. Serve immediately. A dressed salad waits for no one.

Chef Tips

• •Make the vinaigrette up to a week ahead and store it in a jar in the refrigerator. Give it a good shake before using since it'll separate. Bring it to room temperature for twenty minutes so the olive oil loosens up.
• •Creole mustard brands vary. Zatarain's is widely available and honest. If you can find Creole Country or Louisiana Pure, even better. The whole seeds should be visible.
• •For a heartier salad, add crumbled blue cheese or shaved Parmesan. At Lagniappe, we sometimes toss in sliced grilled chicken or blackened shrimp to make it a meal.
• •The cayenne provides warmth, not fire. Start with a quarter teaspoon and build from there if you want more heat. You can always add, but you can't take away.

Advance Preparation

• •Vinaigrette keeps refrigerated for up to one week. Shake well before using.
• •Pecans can be toasted up to three days ahead and stored in an airtight container at room temperature.
• •Greens can be washed and dried up to two days ahead, stored wrapped in paper towels inside a plastic bag in the refrigerator.
• •Never dress the salad until you're ready to serve. Dressed greens wilt within minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)