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Created by Chef Remy
Tender baby spinach piled high with sweet spring strawberries, cayenne-kissed candied pecans, and tangy feta, all dressed in a creamy poppy seed vinaigrette that makes folks come back for thirds.
This salad is the one that disappears first at every church potluck, every family reunion, every bridal shower from here to Baton Rouge. And there's a reason for that. It hits every note you want: sweet from the berries, creamy from the feta, crunchy from the pecans, and just enough bite from the dressing to keep you reaching for more.
Now, I know what you're thinking. A salad in a Cajun cookbook? Trust me on this one. Down here in Louisiana, we don't do delicate little side salads that look like afterthoughts. We make salads that belong on the table, salads that earn their place next to the jambalaya and the bread pudding. This one does exactly that.
The secret is in two places: the pecans and the dressing. Those pecans get a touch of cayenne in the candying process, just enough heat to make you notice without overpowering the strawberries. And that poppy seed dressing has a little Creole mustard worked in, giving it backbone that grocery store dressings don't have. At Lagniappe, we serve a version of this salad every spring when Louisiana strawberries come into season. People drive across town for it.
Quantity
10 ounces
washed and dried
Quantity
1 pint
hulled and sliced
Quantity
4 ounces
crumbled
Quantity
1/2 small
very thinly sliced
Quantity
1 cup
Quantity
1/4 cup
packed
Quantity
2 tablespoons
Quantity
1/4 teaspoon
Quantity
1/2 teaspoon, divided
Quantity
1/2 cup
Quantity
3 tablespoons
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
1/4 teaspoon
freshly cracked
| Ingredient | Quantity |
|---|---|
| baby spinachwashed and dried | 10 ounces |
| fresh strawberrieshulled and sliced | 1 pint |
| feta cheesecrumbled | 4 ounces |
| red onionvery thinly sliced | 1/2 small |
| pecan halves | 1 cup |
| light brown sugarpacked | 1/4 cup |
| unsalted butter | 2 tablespoons |
| cayenne pepper | 1/4 teaspoon |
| kosher salt | 1/2 teaspoon, divided |
| mayonnaise | 1/2 cup |
| apple cider vinegar | 3 tablespoons |
| honey | 2 tablespoons |
| Creole mustard | 1 tablespoon |
| poppy seeds | 1 tablespoon |
| black pepperfreshly cracked | 1/4 teaspoon |
Line a baking sheet with parchment paper and set it near the stove. Melt the butter in a medium skillet over medium heat. When it foams, add the pecans and stir to coat them in the butter. Sprinkle the brown sugar, cayenne, and a quarter teaspoon of salt over the nuts. Stir constantly for about 4 to 5 minutes, watching carefully. The sugar will melt, bubble, and turn into a glossy coating. When the pecans smell toasted and the coating looks like caramel, spread them in a single layer on the prepared sheet. Work fast because they harden quickly.
Let the pecans cool completely, about 15 minutes. They will seem soft when hot but will crisp up as they cool. Once cooled, break apart any clusters with your fingers. You can make these a day ahead and store them in an airtight container at room temperature.
Whisk together the mayonnaise, apple cider vinegar, honey, Creole mustard, poppy seeds, remaining quarter teaspoon of salt, and black pepper in a medium bowl. Taste it. The dressing should be sweet, tangy, and have a little mustard bite at the end. Adjust the honey or vinegar to your preference. That's the bayou way: taste as you go, make it your own.
Make sure your spinach is completely dry. Wet greens dilute your dressing and make the whole salad soggy. Slice the strawberries about a quarter inch thick so you get good coverage throughout the salad. Soak the sliced red onion in ice water for 10 minutes if you want to tame its bite, then drain and pat dry.
Pile the spinach in a large wide bowl or on a serving platter. Scatter the strawberry slices across the top, followed by the red onion rings, the crumbled feta, and the candied pecans. Drizzle about half the dressing over everything. Serve immediately with the remaining dressing on the side so folks can add more to their liking.
1 serving (about 170g)
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