Mesclun Salad

2 servings
  • 2 tablespoons butter
  • 1 dash cayenne pepper
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup halved pecans
  • 1 red bell pepper
  • 2 oranges
  • 1 tablespoon olive oil
  • Fresh pepper
  • 2 cups mesclun greens
  • In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

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