afoona
Green Leaf Salad with Pears and Candied Pecans
Salads

Green Leaf Salad with Pears and Candied Pecans

Tender leaves, juicy pear and caramelized pecans that stay crunchy, with a mild balsamic and mustard dressing. A light salad for a holiday table.

⏱ 25 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 3 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, vinegar, honey, mustard and salt until smooth.
    Bowl
    💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

For the Sugared Nuts

  1. 2
    Line the pan where the almonds will cool with parchment paper.
    Baking panParchment paper
  2. 3
    Heat the sugar in a dry pan over a medium flame, without stirring.
    Frying panStove
  3. 4
    Keep cooking 4 minutes, until the caramel turns amber.
  4. 5
    Add the almonds and the butter and stir quickly, until the almonds are all coated.
  5. 6
    Pour immediately onto the parchment paper and separate the almonds with a fork.
    Fork
    💡Molten sugar is extremely hot: don't touch it or the nuts until they've cooled.
  6. 7
    Let cool 10 minutes, until the coating hardens.

To assemble

  1. 8
    Wash the leaves and dry well.
    Colander
    💡Wet leaves repel the dressing and it pools at the bottom of the plate: dry them well after washing.
  2. 9
    Slice the pears thinly just before serving, so they don't brown.
    KnifeCutting board
  3. 10
    Arrange the leaves on a serving plate.
  4. 11
    Arrange on top the pears.
  5. 12
    Sprinkle the candied pecans on top.
  6. 13
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
381calories
3 gprotein
25 gcarbs
31 gfat
● protein 3%● carbs 25%● fat 72%

Per serving (168 g), of 4 servings

For the Salad Dressing · For the Sugared Nuts · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 2 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

🧻 Consumables: Parchment paper

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Sugared Nuts → Leaf Salad

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