Satsuma Mandarin Salad with Spiced Pecans, Pickled Red Onion & Cane Vinaigrette
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.
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.