Pecan and Green Leaf Salad

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This salad has a lovely combination of both flavour and texture.  In summer I would serve this as the main meal with a slice of fresh crusty bread on the side.  In winter I use it as a generous sized side dish with some poached or sauteed chicken and toasted sourdough bread.

The portions in this recipe are for a winter side dish.

Recipe

  • 100 g fresh mixed spinach and rocket leaves
  • 1 bunch broccolini, steamed until just cooked
  • 1/2 sm red onion, finely sliced
  • 1 roasted capsicum, peeled and sliced thinly
  • 3 lg pieces sun-dried tomato, finely diced
  • 3 T toasted pepitas
  • handful of pecans, chopped
  • 50 g parmesan cheese, shaved

Mix all ingredients together.  Add salad dressing just before serving. Use just enough dressing to lightly coat the salad.

Salad Dressing

  • 2 T olive oil
  • 1 1/2 T balsamic vinegar
  • 1 t honey
  • 1/2 t dried oregano
  • salt, pepper to taste

Mix all ingredients well.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. I’ve been doing a similar salad (this is a large serve – for a party or BBQ):
    1 bag of baby spinach, 1-2 bunches of broccolini cut into small pieces (including most of the stems), 1 bunch of asaparagus cut into 3cm pieces (including about half the stem), handful of whole hazelnuts. I roast the hazelnuts in the oven for about 10 minutes at 180 degrees and then put them into a paper bag until cool, then rub off the skins, then smash roughly. Put the broccolini and asaparagus into a bowl and pour over boiling water, leave to “cook” for about 5-10 minutes depending on how crisp you want them. Rinse under cold water. Shake all the excess water off and add to the spinach leaves. Dressing is about 100ml olive oil (I use the lovely garlic infused one), 1 big teaspoon full of Dijon mustard, juice of one lemon and salt and pepper. Add the hazelnuts and dressing at the lastm inute and toss through.

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