Salads are great all year round. Vary the ingredients in this one according to what you have in the fridge, or what is available in the markets, make sure there is a bitter note in the greens – but don’t go without the caramalized pecans.
Winter Salad with Avocado & Caramalized Pecans
Print RecipeIngredients
- The salad
- 1/2 radicchio, outer leaves removed, thinly sliced
- baby rocket leaves
- 1 bunch watercress, sprigs
- 1 fennel bulb, very thinly sliced
- 1-2 radishes, very thinly sliced
- 1 avocado, sliced
- Caramalized Pecans
- 100g caster sugar
- 60ml water
- pinch dried chilli
- 200g pecans, toasted
- Dressing
- 40ml extra virgin olive oil
- 40ml grapeseed oil
- 2 tbs red wine vinegar
- 1tbs Dijon mustard
- 1tsp honey
Instructions
The Pecans
Preheat the oven to 200C
Spread the pecans on a baking paper-lined oven tray and toast in the oven for about 5 minutes.
Combine the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Increase the heat to high, bring tot the boil and cook until a golden caramel.
Remove from the heat, add the warm walnuts and chilli, and stir until well coated.Spread out onto the oven tray, then bake for 5 minutes or until golden. Set aside to cool completely, break into smaller clusters, and store in an airtight container.
The dressing
Combine all the ingredients in a scewtop jar, shake well to combine.
Assemble the salad
Combine the salad leaves and toss with a little of the dressing. Transfer to a serving plate. Add the fennel, radish.
Lastly add with the avocado and pecans. Just as you are serving, drizzle with extra dressing.
