California Salad with Raspberries and Glazed Pecans

Name: California Salad with Raspberries and Glazed Pecans
Cuisine: Israeli
Ingredients: 2 tablespoons walnut or hazelnut oil; 2 tablespoons walnut or hazelnut oil; 50 ml (2 fl oz) sunflower oil; 2 tablespoons extra-virgin olive oil; 1 tablespoon raspberry or cider vinegar; 1 tablespoon raspberry or cider vinegar; juice of ½ lemon (about 2 tablespoons); 1 teaspoon honey or light brown sugar; 1 teaspoon whole-grain mustard (or English mustard powder); 1 teaspoon whole-grain mustard (or English mustard powder); pinch of sea salt; 10 grinds black pepper; 5 g (¼ oz) butter or margarine; 5 g (¼ oz) butter or margarine; 1 teaspoon light brown sugar; 50 g (2 oz) shelled pecans (use walnut halves if not available); 50 g (2 oz) shelled pecans (use walnut halves if not available); 225-300 g (8-10 oz) mixed salad leaves; 175 g (6 oz) fresh raspberries; 10 stalks fresh chives, each cut into 3 pieces

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This colourful, fruity salad with its lightly caramelised nuts makes a spectacular start to a dinner party. If you can, buy a pack of six or seven different salad leaves that includes more unusual varieties such as spinach, lamb’s lettuce and rocket, which have soft, broad leaves to which the dressing can easily cling.

Ingredients

For the dressing

2 tablespoons walnut or hazelnut oil
50 ml (2 fl oz)

Americas
Asia
United States
Israel
California
Starter
Dinner
Gluten-free
Vegetarian

Method

Place all the dressing ingredients together in a screw-top jar and shake until thickened, about 1 minute. Chill, preferably overnight.

In a small non-stick frying pan over moderate heat, melt the butter or margarine and sugar, then add the pecans. Toss for a minute until evenly glazed. Allow to cool in the pan.

To serve, tear up the salad leaves and toss with enough dress