Spicy-sweet candied pecans and crisp apples top refreshing romaine in this delicious salad. Finished with a Maple-Cider Vinaigrette, it's a great counterpoint to heavy fall and winter meals.
Serves 4.
Make-ahead Tip: If you don't plan to serve the salad immediately, toss the apple slices in 1 to 2 tablespoons of lemon juice, to prevent oxidation from turning them brown.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- For the Chile-Spiced Pecans:
- 2 tablespoons water
- 2 tablespoons sugar
- 1 tablespoon pure maple syrup
- 1/8 teaspoon cayenne pepper
- 1 cup pecans
- For the Maple-Cider Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 2 tablespoons freshly-squeezed lemon juice
- Pinch of salt
- Freshly-ground black pepper to taste
- For the Salad:
- 2 to 3 hearts of romaine lettuce, rinsed and dried
- 1 large Gala apple, thinly sliced (or your favorite variety of crisp, firm apple)
Preparation:
First, make the candied pecans:
Line a baking sheet with foil, and oil lightly. Set aside.
In a small saucepan, combine water, sugar, and maple syrup. Place over medium heat, and stir until sugar dissolves.
Add the cayenne, and stir briefly until it is well distributed. When the sugar and spice mixture begins to simmer gently, add the pecans, stirring well to coat.
Continue to stir the pecans until the sugar mixture thickens and reduces, and the nuts take on a glossy sheen. When most of the sugar mixture has coated the nuts, and very little is left in the saucepan, pour the nuts onto the prepared baking sheet, and spread them out with a spatula. Allow the pecans to cool, and the coating to harden.
Next, prepare the vinaigrette:
In a small bowl, whisk together the apple cider vinegar, extra-virgin olive oil, maple syrup, lemon juice, and salt. Season generously with freshly-ground black pepper.
Finally, assemble the salad: Tear the romaine lettuce into bite-sized pieces and place in a serving bowl or platter. Top with apple slices and candied pecans.Lightly dress the salad with the vinaigrette, or pass the dressing and allow guests to add their own.