Apple-Fennel Salad with Candied Pecans | Connecticut Public
This robust salad is modeled on one from Alon Shaya's cookbook, “Shaya.” We prefer to make our own candied pecans because they taste better than store-bought; they can be made a day to two in...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Serving platter
- Airtight container
- Measuring cup
- Measuring spoon
Ingredients
- 1 large egg white
- 1 cup pecan halves
- 2 tablespoons white sugar
- 1/2 teaspoon Aleppo pepper, (plus more to serve (see note))
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1 tablespoon pink peppercorns, (lightly crushed)
- 1 medium fennel bulb, (trimmed, fronds reserved for garnish (optional))
- 2 medium crisp apples, (such as Gala or Granny Smith)
- 4 scallions, (thinly sliced on diagonal)
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