Pecan-Polenta Salad with Grilled Green Onions and Crème Fraîche

Name: Pecan-Polenta Salad with Grilled Green Onions and Crème Fraîche
Ingredients: Oven-dried or sun-dried tomatoes for garnishing; Oven-dried or sun-dried tomatoes for garnishing; ½ cup Crème Fraîche; ⅓ cup coarse dry bread crumbs, such as panko; ⅓ cup coarse dry bread crumbs, such as panko; 6 large green onions, split lengthwise; ½ cup olive oil; 2 tablespoons balsamic vinegar, preferably white; 3 cups loosely packed savory greens, such as arugula and frisée; 3 cups loosely packed savory greens, such as arugula and frisée; 3 cups loosely packed savory greens, such as arugula and frisée; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Olive oil for the pie plate; Olive oil for the pie plate; 2 large eggs; 2 tablespoons all-purpose flour; ¾ cup chopped pecans; 1 tablespoon water; 3 tablespoons unsalted butter; 3 cups rich chicken stock; ¾ cup minced yellow onion; ¼ cup freshly grated Asiago cheese; 1 cup polenta; Kosher or sea salt and freshly ground pepper; 2 tablespoons minced fresh chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This robust salad can serve as the centerpiece for the meal. Everything can be made ahead of time and the polenta sautéed just before serving. This is another dish that pairs hot ingredients (the polenta) with cold (the crisp greens) for an intriguing contrast. The oven-dried tomatoes called for as a garnish are made by slicing the tomatoes ½ inch thick. Liberally coat both sides with olive oil and season with salt and pepper. Put in a single layer on a baking sheet lined with parchment pap

Ingredients

Method