Apple and Fennel Salad and Candied Pecans
recipe yields Serves 4 to 6 - 1 egg white - 2 tablespoons sugar - 1½ teaspoons Morton kosher salt, divided - ½ teaspoon Aleppo pepper - 1 cup pecan halves - 3
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 egg white
- 2 tablespoons sugar
- 1½ teaspoons Morton kosher salt, divided
- ½ teaspoon Aleppo pepper
- 1 cup pecan halves
- 3 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- 2 large apples, preferably Pink Lady or other sweet-tart variety
- 1 large fennel bulb with its fronds
- 4 scallions
- 2 tablespoons whole pink peppercorns
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