Recipe courtesy of John Malik
Save Recipe Print
Yield:
2 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Mesclun Salad with Stilton and Toasted Walnuts

Recipe courtesy of Sara Moulton

Marinated Fried Tofu and Vegetable Salad with Mesclun

Recipe courtesy of Jeanne Lemlin

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Recipe courtesy of Gourmet Magazine

Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette

Recipe courtesy of Robert Irvine

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

Recipe courtesy of Julianne McGuinness

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

Recipe courtesy of Julianne McGuinness

Browse Reviews By Keyword

          Latest Stories