Candied Pecan, Pear, and Leafy Green Salad

Lynette !


This is a salad I usually serve for special occasions.....Thanksgiving or Christmas. I usually make 2 batches of the pecans, because for some reason they get gobbled up and we need more. I didn't list cheese in the ingredient list, but we like to add some gorgonzola or feta cheese as well. If you add the cheese, you probably will not need the added salt at the end of the recipe.

pinch tips: How to Core a Head of Lettuce





25 Min


5 Min


Stove Top


1/3 c
2/3 c
pecans, toasted and chopped
cooking spray
1/2 tsp
kosher salt, divided
2 Tbsp
white balsamic vinegar
1 1/2 tsp
dijon mustard
3 Tbsp
extra-virgin olive oil
1 Tbsp
capers, chopped
4 c
green leaf lettuce, torn
4 c
romaine lettuce, chopped
2 c
radicchio, chopped
red anjou pear, ripe, thinly sliced
1/4 tsp
black pepper, freshly ground

Directions Step-By-Step

Place the sugar in a small, heavy saucepan over medium-high heat; cook until the sugar dissolves, stirring gently as needed to dissolve the sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir).
Remove from the heat; carefully stir in the nuts to coat evenly. Spread the nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp salt. Set aside until cool. Break into small pieces.
Combine the vinegar and mustard, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk. Stir in the capers.
Combine the lettuces and radicchio; top with the pear and candied walnuts. Drizzle the dressing evenly ove the salad, and sprinkle with the remaining 1/4 tsp salt and pepper. Toss gently to combine.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat