easy appetizer

Cream of Celery Soup

celery, divided

carrots, divided

butter

onions, diced

flour

vegetable broth, divided

Salt and pepper

heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

A good recipe but I doubled the celery and halved the carrots, largely according to the comments below. I also substituted evaporated milk for the cream, and it was still rich and thick. It came out with a lovely celery taste, and a light golden color.

Wonderful recipe and I will make this again. Per some suggestions, I cut the amount of carrots down to half and doubled the celery. I also used chicken stock because I had that on hand, and used canned milk instead of cream. It was easier for me to puree the entire cooked portion too. Sounds like I did not follow the recipe too closely, but it turned out great for me. I love to make soups of all sorts in the winter and since my hubby and I are trying to get rid of the lbs we gained during the Holiday, I will be using this one a lot. Thank you for posting it on here.

I had some extra celery on hand and a long weekend so decided to try this soup.  I made homemade vegetable stock which probably gave it a nice deeper flavor.  I also pureed the veggies with a stick blender.  It was bland for me so I added lots of black pepper, a little cayenne pepper,a little bit of old bay seasoning and a tiny bit of fresh grated nutmeg and it tasted great and was also very pretty in color.  I did use half the amount of carrots based on other comments but did not increase the amount of celery.

I've been cooking almost 40 years now. This just sounds like too much carrot &amp; onion for a  celery. I am not even going to try it.

Very good on a cold icy day in Georgia...

This soup is the color of lobster bisque. Nothing about the way it looks says "cream of celery." It does taste good (I used chicken broth instead of vegetable, and lots of pepper and salt from grinders), but I think it tastes more like carrot. I used a hand blender and ended up pureeing all the vegetables because the consistency seemed thin. I don't know that I'll make this again, unless I try using it as the base for some other recipes and find that it works really well.

This recipe is OK. Not as good as I was expecting for a five star recipe. A little Emeril's Essence will kick it up a notch though.

I made the soup as directed until the end.  Since it looked more carrot soup than celery I used coconut milk instead of cream.  Delicious, although celery was not the dominant flavor.  

Very good soup.  The only change I made was using chicken broth instead of vegetable.  I didn't have any vegetable.   It turned out very well.

Recently my balky refrigerator (froze everything in the fridge...defrosted everything in the freezer left me with several "heads" of frozen celery...I decided to try this soup...The result was a creamy, delicate celery flavor...absolutely delicious! I don't have a hand blender or a food processor, so I pureed in the blender...DO take the advice to strain the broth and only puree the mushy vegetables...Trying to puree the whole soup was messier than you can imagine (or maybe you CAN imaginevolcanoing out of the top of the blender...live and learn! I will make this again, even without frozen celery (hopefully!

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

salt

tahini (sesame paste)

lemon juice (2 lemons)

water

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

These classic deviled eggs from Food Network are perfect for your next party.

Classic Deviled Eggs

eggs

mayonnaise

white vinegar

yellow mustard

black pepper

Smoked Spanish paprika,

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

I boil my eggs a bit differently and I used a dozen eggs which worked well with the recipe's seasoning. I think it would be too much for just 6 eggs. Also, I toss the mixture into a ziplock, clip the corner with scissors and pipe the mixture into the eggs versus spooning it in. It improves the presentation.

This is my go to recipe. For those complaining about vinegar or wanting to make these even more delicious, it is my family secret to use PICKLE JUICE instead of vinegar! Adds the perfect amount of flavor without being overbearing. I highly recommend Claussen pickles for this, my favorite. 

Prep was easy.  My only recommendation would be to use half as much vinegar.  I did a second batch following this recipe but used spicy mustard instead of yellow, half as much vinegar, and added a touch of sriracha to each egg, which turned out great.

<p>I have been looking for the deviled egg recipe my mother used and this is spot on!!</p><p>Delicious!  Added crisp bacon and finely  chopped green onion.</p>

Turned out amazing. I added (1) tabl spoon of Sweet Relish, (1) table spoon of Dill Relish, (1) table spoon of Dijon mustard, 1/2 tablespoon of Worshire, (1)  teaspoon  onion salt, (1) teaspoon garlic powder. 

I use sugar in my mixture also and tap of brown sugar I like more of a sweet taste then the bitter I add onions as well not alot just enough for a crunch 

This recipe has been in my family for over 100 years, minus the vinegar and Grey Poupon mustard for yellow. Huge family favorite, the Dijon mustard makes a big difference!

This is a fun recipe, my Mom and I add avocados, absolutely delious 

https://www.foodnetwork.com/videos/classic-deviled-egg-recipe-0169981

This classic deviled egg recipe will help you avoid boiled-egg anxiety. By following these simple steps you’ll make deviled eggs with whipped creamy centers every time.

Mary Nolan's Classic Deviled Egg Recipe

Mexican Chicken Soup

chicken

Good olive oil

salt and black pepper

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

tomatoes

jalapeno

cumin

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

Hard Boiled Eggs

Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

Sign of the Apocalypse: instructions on how to boil an egg get a composite 3.5 out of 5 star review.

I don't really understand why this has less than 5 stars on it. The recipe isn't confusing and the instructions are extraordinarily easy to understand. I've made hard boiled eggs, letting cold water with eggs in it come to a full rolling boil before removing the pot off of the heat and letting them sit for 10 minutes covered. Every egg comes out perfect.<br /><br />Whoever can't follow such an easy set of instructions probably doesn't know how to follow the most basic of instructions.<br />

If I could give this review zero stars, I would.  I followed the directions exactly for hard boiled eggs. Yolks were on the runny side and the eggshells stuck!  

Those complaining about the egg sticking to the shell... it has nothing to do with how well they are cooked. The fresher the egg, the more it will cling to the shell. Eggs that are still good, but older will peel more easily from the shell. If you have fresh eggs, use them for something other than boiling.

I have been making hard/medium hard boiled eggs using this method for years-the quick boil then allowing them to sit prevents the grey over cooked yolk. Make sure the eggs are NOT super fresh (i.e. From your chickens) for the easiest peel. 

Thank you for the instructions! I love having perfectly boiled eggs

Disappointed. Followed directions exactly for hard boiled eggs cooked in a high quality stainless steel pot. Egg whites runny, yolks uncooked. Will use my own instinct as I have for many years without fail.

I have used this recipe for hard boiled eggs so many times and it has not failed yet! I decided to leave a review after I read so many negative ones.  I just boiled 3 eggs! They came out perfect for me.  I placed the eggs in the cold water, brought the water to a rolling boil ( I cook with gas so my flame was med-high), put the lid on my pot, turned the heat off  and set timer for 10 mins!(I like my eggs hard boiled).  Once time was up I placed the eggs in a bowl with water and lots of ice! I left in there for just a few minutes took one egg out st a time cracked it and the shell peeled  off easily! I do this every time! I it works. There have been times that I boiled 6-8 eggs for deviled eggs and occasionally have one egg not peel great but it’s still fine for deviled eggs. If I am making deviled eggs it is helpful to rotate my eggs up side down for a day before boiling them. I learned that  from watching a video by Tricia Yearwood for making deviled eggs.  Anyway, this recipe deserves 5-stars for Hard Boiled Eggs!

some people can't be helped----read below, as it is apparent 

This recipe sucks. Don’t use it. You failed me foodnetwork

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Spinach Salad with Warm Bacon Dressing

spinach

bacon,

red wine vinegar

sugar

Dijon mustard

white mushrooms, sliced

red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

This salad is extraordinary, and even my husband, who doesn't like spinach, had multiple servings.  I tripled this for a Christmas meal and added some tiny cherry tomatoes for the color; I sauteed the shallots and mushrooms in the bacon grease before adding to the salad; and I added a half cup of chopped spiced candied pecans, because I had made them and thought they would go well - they did.   Everyone RAVED about this salad.

I love this dressing with a few modifications.  I never get enough rendered bacon fat to make three tablespoons.  So, I make up the difference with sesame oil.  The toasty oil really adds to the dressing.<br /><br />And, I have a basic red wine vinegar and I find that it is way too harsh.  I prefer using a nicer quality champagne vinegar instead.  Even apple cider vinegar lends itself better than my cheap red vinegar.<br /><br />I also finely dice a few tablespoons of red onion and cook them until translucent in the rendered bacon fat before whisking in the other ingredients.  If I have danish blue on hand, that gets crumbled and put on top the salad after plating.  Blue cheese goes nicely with this salad.<br /><br /><br /><br />

Very good. My 12 y.o. daughter previously did not enjoy spinach salad, but loves this recipe, particularly the dressing. Finally got her to eat spinach! Added avocado for a creamy touch.

The dressing was too tart so I added more sugar. I also added dried cranberries as someone else suggested. Everyone enjoyed it. 

Great recipe. The dressing was delicious. I added green onions and dried cranberries and then followed the recipe. I loved it but it was too tart for my husband. 

Awesome!  Just changed the vinegar from red wine to authentic Italian balsamic vinegar...... over the top and way too easy to be this good!

This was outstanding!  This is not my favorite salad.  I would make this all the time. 

This was good but a little too tangy for me. Next time I will cut back on the red wine vinegar and maybe up the sugar just a tad.

I had trouble with the acidity of this dressing. The 1 to 1 ration seemed a bit high. Next time, I might cut the acid down a bit. Maybe a 3 to 2 ratio would be better? It could also have been the fact that I used a very cheap red wine vinegar. It smelled really high in alcohol (not in a good way) coming out of the bottle. I loved the eggs and mushrooms and red onions. I also put gorgonzola and carrots in it.

Great meal...add shrimp and you will look like a genius. My English girlfriend protested strenuously when she discovered I had followed Mr. Brown's guidance and cooked the eggs in HER electric kettle...one taste was all it took to silence her. The eggs were cooked to absolute perfection.

https://www.foodnetwork.com/videos/classic-spinach-salad-0123298

Alton Brown tosses a classic spinach salad with warm bacon vinaigrette.

Classic Spinach Salad

Healthified Broccoli Cheddar Soup

broccoli

onion,

medium red-skinned potato, diced

all-purpose flour

low-sodium chicken or vegetable broth

nutmeg

Cheddar

Worcestershire sauce

can fat-free evaporated milk

scallions, thinly sliced

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions. 

I made this soup and it was pretty good. I added a sweet potatoes because it breaks down and leaves small pieces of potatoes and it thickens it up perfectly.<div>People who don't follow the recipe basics and don't get good results, shouldn't give the soup a bad rating.</div>

Very good! I used 2% milk instead of evaporated milk, and honey gold potatoes instead of red, because that’s what I had on hand. Also added 1 big clove of garlic. At the end, I added a couple tablespoons of reduced fat sour cream along with the milk and cheese, AND I used butter when I sautéed the veggies. Not as healthy, but boy, was it tasty!  Really, I needed a guideline on making broccoli soup, and this was perfect! I puréed the soup before adding the steamed broccoli at the end, and because I added a few extra potatoes, it gave it a rich consistency. Speaking of the potatoes, they really added a wonderful flavor to the soup. My daughter and I loved it!  I’m so happy to find a simple recipe for broccoli soup that will keep me from having to buy it at the store. This one’s a keeper, for sure!

I went to a cafe one day and got their broccoli cheddar soup, and wanted to replicate it somewhat. This recipe I would say is way better! I’m lactose intolerant, but this was worth it! 

Please try instant potato flakes to thicken soups.  I use them all the time!  Great for potato soups especially.

This was a great recipe. I’m a bit of a picky eater but this will now be a go to recipe for me. I did add some minced garlic and eliminated the scallions but otherwise followed recipe exactly. 

This soup was really good and I had no regrets about going back for back for seconds! I followed the basic recipe with only minor changes. I added a little garlic powder and used unsweetened cashew milk (25 calories per serving) instead of the evaporated milk. I'll have to try it with the evaporated milk to see if it taste any better but it came out great without it.  I will be making this again. 

This recipe was so easy and delicious. The first time I made it I stuck to the original recipe and thought the nutmeg was a little off, and I love nutmeg! So, the second time I made this recipe I used a little cayenne &amp; smoked paprika instead of nutmeg. I liked the flavor profile better. I also substituted whole milk instead of evaporated milk. Also the second time I made it I added garlic and carrots and it was delicious. Base recipe is delicious as is, but it’s fun and easy to add your own twist.

https://www.foodnetwork.com/videos/healthified-broccoli-soup-0258038

Fortify your tummy with veggies and cheese in this comfort-level soup.

Healthified Broccoli Soup

Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.

Baked Brie

wheel brie

honey

Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.

Looks incredible.  Just curious though about maple syrup, being that I live in VT.  I will try both, just wondering if anyone has done this.  Love all the suggestions as well!!!!

This is yummy - also good with your favorite preserve.  Follow the same instructions just omit the honey and spread preserves on top, apricot is very tasty.

This recipe relies on buying good quality brie and it is absolutely excellent. We've even subsituted the honey for agave on one occassion and it was still good. 

I bet the recipe tastes fantastic. but I would highly recommend not using the suggestion of hydrangea as a plate garnish for the dish since hydrangea leaves and flowers can be toxic if Ingested.


Simple but fabulous! Ina gives us all inspiration for those of us who are not professional chefs.. impressive. Thanks Barefoot! Always looking for new episodes. Thanks for your down to earth classy style...

Truly delicious. 

Such a simple thing to add to the Brie and it gives a tremendous depth of flavor.

This is great.  But a small variation I tried made it even better.  Put the honey in a small saucepan, add a sprig of fresh rosemary and gently simmer for 5 minutes.  Pour that over the brie.  YUM!  You can also soften the brie even faster by by placing it in the microwave on 50 % power and heating in 30 second intervals until you achieve the desired level of meltedness (don't overheat or you will end up with brie soup and a rind!

I just watched my DVR'd episode and I believe she said fig leaves or any other flat leaf, like hydrangea? Hope that helps!

https://www.foodnetwork.com/videos/inas-baked-brie-0228319

Ina's warm delicious Baked Brie is a twist on the traditional cheese board.

Ina's Baked Brie

Fall Salad

unsalted butter

brown sugar

pecans

shallot,

balsamic vinegar

olive oil

maple syrup

head endive, separated leaves

hearts frisee, hand torn

radicchio, torn leaves

red pear, sliced

Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

I just think he forgot to use the shallot. Looks like there is one on the counter.

This is my yearly thanksgiving salad.  Love it !

What a delicious salad.  I had to skip the friseé and substitute mache - didn't miss it.  The dressing is incredible.  Highly recommended.

LOVED this salad and the combination of flavors.  My store did not have any endive in stock so I substituted a head of butter lettuce.  Also next time I make, I may try substituting gorgonzola cheese for the parm (although the shaved parm is still great).  Will DEFINITELY be making again.

This is an amazing salad! I made it twice in one week, the first time for a 25-person dinner party I was having, and (since it was such a hit) the second time for a 30-person dinner I was catering. One guest said it was the best salad she'd eaten in her entire life. Yum!

First off, I've yet to try this recipe. I was about discard the recipe after reading the reviews about the show/recipe mistakes. However, if you crunch some numbers you'll find that the amounts used on the show are the same as the recipe if multiplied by 6. Example, 1/4 C = 12 tsp. So 1/4 C divided by 6 gives you 2 tsp. Just wanted to save anyone from not trying this recipe.

Ok peeps! I make A LOOOTTAAA salads!! A. lot!  And I'm a salad snob to boot.   This salad JUST hit the top of my fav. list!  The dressing is THEE. BOMB. !!!!  Thx Tyler for a FABULOUS salad recipe that I will make again and again!  Added apple, feta cheese, bacon , and cranberries! 

Love this. Used spring mix plus the endive and used a tablespoon of a mustard, maple syrup, and balsamic. 

https://www.foodnetwork.com/videos/sweet-and-spicy-fall-salad-0226616

Tyler's sweet and spicy dressing tops his mixed green and pear fall salad.

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