I'm a chronic recipe clipper. And magazine flipper ... I currently get 4 cooking magazines. This bon appetit (I've been getting the magazine since the 1970's) recipe for Romaine and Sugar Snaps with Pecans was one I flipped, clipped, stuffed in a file, and forgot about quite awhile ago.
I haven't shared many salads with you. And since it's been sooo hot here (110 yesterday) I've been eating little else.
So flipping (more flipping) through my huge file of recipes in search of salad, I came upon this one ... and was intrigued by the idea of a pecan butter dressing. As well as the salt-roasted nuts ... a multi-lamina of savor.
It's as good as it sounds. And fairly simple ... but (spoiler alert) a food processor is necessary for the creation of the nut butter.
Actually ... I used walnuts for mine with excellent results. And can't wait to try other nuts ... as this salad is as tasty as it is healthy and Paleo. Macadamias anyone?
AuthorJill PlaceA unique but simple salad featuring nut-butter dressing as well as salted nuts for a multi-lamina of savor.
Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet (I used parchment paper to save the baking sheet).
Spread 1½ cups pecans on another small rimmed baking sheet (or roast separately on parchment if you only have one sheet) and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.
Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.
Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.
Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.
Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.
Ingredients
Directions
Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet (I used parchment paper to save the baking sheet).
Spread 1½ cups pecans on another small rimmed baking sheet (or roast separately on parchment if you only have one sheet) and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.
Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.
Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.
Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.
Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.
Hello, Roomie,
Since I’m now allergic to nuts, I guess I’d have to substitute peanuts for the pecans. Due to diabetes, I’d also need to exchange artificial sweetener for the honey. Health before taste, for one must follow the needs of one’s restricted diet. I’m sure it would still be delish.
Much love,
Donna
Hey honey … are you OK with peanuts as they’re a common allergen? This would be fine, and I like Stevia instead of artificial sweetener. I know you’ve had your problems with those in the past. Thanks for the comment … (FYI readers … Donna was my freshman college roommate at UCLA in the 1960’s)