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Decadent Wagyu Beef and Blue Cheese Salad with Candied Pecan Crunch
Indulge in a luxurious Wagyu beef and blue cheese salad with candied pecans—a crazy good salad that's rich, savory, and absolutely crave-worthy!
Prepare to indulge in a salad that's anything but ordinary. Our Decadent Wagyu Beef and Blue Cheese Salad with Candied Pecan Crunch is a sumptuous blend of flavors and textures that will redefine your idea of a 'big beautiful salad.' Imagine tender, juicy slices of Wagyu beef, seared to perfection and paired with the sharp, creamy notes of blue cheese. Add a sprinkle of homemade candied pecans for a satisfying crunch, and you have a salad that's both luxurious and irresistible.
This salad is a celebration of indulgent ingredients, showcasing the richness of marbled Wagyu beef and the creamy delight of blue cheese. The candied pecans add a sweet contrast, making each bite a delightful journey of textures and tastes. Whether you're hosting a lavish dinner or simply treating yourself to a special meal, this salad is worth every decadent bite.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mediterranean
Indulge in a luxurious Wagyu beef and blue cheese salad with candied pecans—a crazy good salad that's rich, savory, and absolutely crave-worthy!
Ingredients
- • Wagyu beef ribeye steak: 1 (about 12 ounces)
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon
- • Black pepper: 1 teaspoon
- • Mixed salad greens: 6 cups
- • Blue cheese, crumbled: 4 ounces
- • Cherry tomatoes, halved: 1 cup
- • Red onion, thinly sliced: 1/2 cup
- • Balsamic glaze: 3 tablespoons
- • Pecan halves: 1 cup
- • Brown sugar: 1/4 cup
- • Unsalted butter: 2 tablespoons
Instructions
- 1 Preheat a cast iron skillet over medium-high heat. While it heats, season the Wagyu beef generously with salt and black pepper.
- 2 Add 1 tablespoon of olive oil to the skillet. Sear the Wagyu beef for about 3-4 minutes on each side, until a rich crust forms and the center reaches your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing thinly against the grain.
- 3 In a small saucepan over medium heat, melt the butter. Add the pecan halves and brown sugar, stirring to coat evenly. Cook for 4-5 minutes until the sugar is melted and the pecans are shiny and slightly caramelized. Remove from the heat and let them cool on parchment paper.
- 4 In a large serving bowl, combine the mixed salad greens, cherry tomatoes, and red onion. Top with the sliced Wagyu beef and crumbled blue cheese.
- 5 Drizzle the balsamic glaze over the salad, then sprinkle the cooled candied pecans on top. Toss gently to combine and serve immediately for a fresh, indulgent experience.
Serving Suggestions
- • This indulgent salad pairs beautifully with a glass of full-bodied red wine, such as a Cabernet Sauvignon or Merlot, which complements the richness of the Wagyu beef and the sharpness of the blue cheese. For a lighter option, consider serving with a sparkling water with a splash of fresh citrus. To round out this luxurious meal, consider a side of crusty artisan bread, perfect for sopping up any leftover balsamic glaze and blue cheese crumbles. A light, refreshing dessert like lemon sorbet can cleanse the palate and provide a sweet finish.
Storage Tips
To store leftovers, separate the salad components for optimal freshness. Keep the sliced beef in an airtight container and refrigerate for up to 3 days. Store the salad greens, blue cheese, and candied pecans separately to prevent sogginess. Reheat the beef gently in a skillet over low heat before assembling the salad again. However, for the best texture and flavor, it's recommended to enjoy this salad fresh.
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