Satsuma mandarins are grown throughout Louisiana. These easy-to-peel fruit add a bright juicy burst to this salad that's featured on the holiday menu at Brigtsen's restaurant in New Orleans.

EatingWell Magazine, December 2020


Recipe Summary

40 mins
1 hr 40 mins


Pickled Red Onion
Spiced Pecans


Instructions Checklist
  • To prepare onion: Combine water, white vinegar, balsamic vinegar, granulated sugar, salt, pinch of cayenne, bay leaf and rosemary in a medium saucepan. Bring to a boil over high heat. Cook, stirring occasionally, for 3 minutes. Stir in onion, cover and remove from heat. Let stand for 5 minutes. Transfer the onion in its cooking liquid to a heatproof container and refrigerate, uncovered, until chilled, at least 1 hour.

  • Meanwhile, to prepare pecans: Toast pecans in a small skillet over medium heat, stirring occasionally, until fragrant and dark brown, 5 to 10 minutes. Transfer to a large bowl. Add butter, brown sugar, cinnamon, nutmeg, salt and cayenne to the pan. Cook over low heat just until the butter melts. Stir until well blended and remove from heat. Pour over the nuts and toss to coat well. Let cool for at least 30 minutes.

  • To prepare salad: Whisk vinegar, honey, dry mustard, mustard, garlic, salt and hot sauce in a large bowl. Slowly add oil in a stream, whisking constantly, until thoroughly incorporated.

  • Drain the onion. Add greens, 1 cup feta, satsumas, the onion and pecans to the dressing and toss gently to coat. Serve topped with the remaining feta.


To make ahead: Refrigerate pickled onion (Step 1) for up to 1 week. Store spiced pecans (Step 2) airtight at room temperature for up to 1 week. Refrigerate vinaigrette (Step 3) for up to 2 days; whisk or shake before using.

Tips: Cane Vinegar: While it's made from fermented sugar cane, this mellow vinegar is no sweeter than other vinegars. Steen's Syrup makes their version with Louisiana-grown sugar cane. It's used for dressings, marinades and as the base for hot sauces.

Tabasco: This iconic Louisiana hot sauce has changed little since it was developed in the 1860s—bright red Capsicum frutescens are ground, mixed with salt and fermented in oak barrels for 3 years before mixing with vinegar.

Creole Mustard: Defined by its horseradish flavor, Creole mustard gets its signature spice from the brown seeds of Louisiana-grown mustard greens.

Nutrition Facts

1 1/2 cups
214 calories; fat 18g; cholesterol 19mg; sodium 253mg; carbohydrates 11g; dietary fiber 2g; protein 5g; sugars 7g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 1805IU.