Frederic Melton
Outback Steakhouse's Blue Cheese Pecan Chopped Salad is a popular menu item, combining sweet and savoury flavours. The salad features mixed greens, including lettuce, cabbage, and carrots, tossed with blue cheese crumbles, candied pecans, and crispy noodles. The pecans are coated in a mixture of cinnamon, brown sugar, and butter, adding a sweet crunch to the salad. The blue cheese vinaigrette dressing brings the flavours together, with some recipes suggesting additions of balsamic vinegar, dijon mustard, and sour cream.
Explore related products
What You'll Learn
Cinnamon-candied nuts
You can make cinnamon-candied nuts at home with a few simple ingredients. The nuts are coated in a sugar glaze spiced with cinnamon, creating an addictive snack. The cinnamon aroma fills the house as they bake, making them perfect for the holidays.
Ingredients:
- 1 cup pecans (or mixed nuts of your choice)
- 2 egg whites
- 2 tablespoons of water
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- A pinch of salt (optional)
Instructions:
- Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, beat the egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes.
- Add the sugar, cinnamon, and salt (if using) to the egg mixture and gently fold until combined.
- In a large bowl, combine the pecans or mixed nuts with the cinnamon sugar mixture until well coated.
- Spread the coated nuts evenly on the prepared baking sheet.
- Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden.
- Allow the nuts to cool completely before serving or storing.
- Store the cinnamon-candied nuts in an airtight container at room temperature for up to a few weeks.
These nuts make a delicious snack on their own or as a topping for salads, ice cream, or yogurt. They also make a wonderful holiday gift for friends and family.
Blue Cheese: Gut Bacteria's Best Friend?
You may want to see also
Iceberg, romaine, and red cabbage
The Outback Steakhouse Blue Cheese Pecan Chopped Salad is a mix of iceberg, romaine, and slivered red cabbage. This blend of fresh flavours and crunchy vegetables is tossed with blue cheese crumbles, crispy noodles, and cinnamon-spiced pecans. The salad is then dressed with a blue cheese and parmesan vinaigrette.
The preparation of the salad involves chopping the lettuce, cabbage, and carrots into small bite-sized pieces and rinsing them with cool water. These ingredients are then placed in a large mixing bowl, along with sliced green onions. The vinaigrette is added, and the salad is tossed to coat the ingredients evenly.
The blue cheese crumbles and chopped, fried noodles are then sprinkled over the salad. Finally, the caramelized pecans are added. These pecans are prepared by tossing them with melted butter, cinnamon, and brown sugar before baking them in the oven until the sugar is caramelized.
The combination of sweet and crunchy pecans with the creamy, tangy blue cheese and crisp vegetables creates a unique and flavourful salad experience. The blue cheese vinaigrette adds an extra layer of flavour, making the salad a popular choice on the Outback Steakhouse menu.
Blue Cheese Dressing: Wheat-Free Delight or Hidden Danger?
You may want to see also
Crispy noodles
The crispy noodles in this salad are what gives it an "Aussie crunch." This can be achieved by frying small pieces of angel hair pasta. To make the crispy noodles, heat some butter in a skillet over medium heat. Once melted, add the pasta and cook until opaque, which should take about 2 to 3 minutes. Transfer the pasta to a paper towel-lined plate to absorb any excess oil and let it cool.
The crispy noodles can be made up to a week in advance and stored in an airtight container at room temperature. This is a handy timesaving tip if you plan to make this salad for a group, as it is one of the more popular items on the Outback Steakhouse menu.
The combination of crispy noodles, crunchy vegetables, and cinnamon-spiced pecans creates a unique texture and flavor profile that has made this salad a favorite among customers. The crispy noodles, in particular, add a satisfying crunch and a subtle flavor that complements the stronger tastes of the blue cheese and vinaigrette.
Blue Cheese and Potato: A Perfect Pairing?
You may want to see also
Explore related products
Vinaigrette
The Outback Steakhouse Blue Cheese Pecan Chopped Salad is a popular menu item, featuring a mix of sweet and savoury flavours. The vinaigrette used in this salad is a blue cheese vinaigrette, which can be made at home or purchased as a pre-made dressing.
The blue cheese vinaigrette is a key component of the salad, providing a tangy and creamy contrast to the sweet candied pecans. The vinaigrette is made with blue cheese, extra virgin olive oil, vinegar, Dijon mustard, sour cream, fresh basil, and seasoning. The vinegar used can be a combination of apple cider vinegar and balsamic vinegar, or white vinegar for a sharper taste. The recipe can be adjusted to personal preference, with some recipes suggesting the addition of honey or sugar to sweeten the dressing.
To make the blue cheese vinaigrette, the ingredients are simply whisked together until smooth. The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. This ensures that the flavours have time to meld and intensify.
When assembling the salad, the vinaigrette is tossed with the chopped lettuce, cabbage, and shredded carrots. The blue cheese vinaigrette coats the vegetables, adding flavour and moisture to the salad. The vinaigrette also helps to bind the other ingredients, such as the crumbled blue cheese, chopped onion, and candied pecans, creating a cohesive and well-balanced dish.
The blue cheese vinaigrette in the Outback Steakhouse Blue Cheese Pecan Chopped Salad is an essential element that brings all the flavours of the salad together. It offers a tangy, creamy, and savoury contrast to the sweet and crunchy elements, creating a unique and memorable taste experience.
Taleggio: A Unique Italian Blue Cheese?
You may want to see also
Toppings
The Outback Steakhouse Blue Cheese Pecan Chopped Salad is a mix of fresh greens, crunchy vegetables, and sweet, cinnamon-spiced, candied pecans, all tossed with blue cheese crumbles and crispy noodles. The salad is then topped with a blue cheese vinaigrette dressing.
The cinnamon-spiced pecans are made by tossing pecans in melted butter, cinnamon, and brown sugar. They are then baked in the oven until the sugar is caramelized. The pecans can be made ahead of time and stored in a tightly sealed container at room temperature for a few days.
The blue cheese vinaigrette dressing is made by whisking together extra virgin olive oil, vinegar, Dijon mustard, sour cream, honey, and blue cheese crumbles. Freshly chopped basil can also be added to the dressing. The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
The salad itself is a mix of chopped lettuce, shredded cabbage, and carrots. Green onions can also be added. The vegetables are tossed in the blue cheese vinaigrette dressing and then topped with the candied pecans and additional blue cheese crumbles. Fried noodles can also be added as a topping.
The salad can be served as a side or a main course. For a more substantial meal, grilled chicken, steak, or shrimp can be added on top.
Blue Cheese and Penicillin: What's the Connection?
You may want to see also
Frequently asked questions
The Outback Blue Cheese Pecan Chopped Salad contains mixed greens, shredded carrots, red cabbage, green onions, candied pecans, blue cheese crumbles, and vinaigrette.
The salad contains blue cheese crumbles.
The salad contains candied pecans.
The salad uses a blue cheese vinaigrette.
Yes, you can make the salad at home by combining mixed greens, shredded carrots, red cabbage, green onions, candied pecans, blue cheese crumbles, and vinaigrette.
