Ingredients:
For the caramelised pecans:
For the salad:
Make the pecans: bring a pot of water to
the boil. Add the pecans and cook for
about 5 minutes to blanch them. Drain the nuts in a sieve, and pat dry
with kitchen paper and spread them on a baking tray.
Let the pecans dry for 40 minutes, then sprinkle the sugar over the
pecans and roll them around in the sugar to cover them completely.
Place the tray of sugared pecans in a cool drafty place. Let them dry
overnight. (The recipe can be done ahead to this point.)
Heat a wok or large frying-pan over high heat until it is hot. Add
the oil, and when it is hot, turn the heat to medium and deep-fry a
batch
of the pecans for about 2 minutes or until the sugar melts and the
pecans
turn golden. (Watch the heat to prevent burning.)
Remove the pecans from the oil with a slotted spoon or strainer.
Lay them on a cake rack to cool. (Do not drain them on kitchen paper
as the sugar will stick when it dries.) Repeat until all are done.
he caramel pecans can be kept in a sealed glass jar for about 2
weeks.
Wash and thoroughly spin dry the salad greens. In a large salad
bowl, combine the shallots with the vinegar, salt and pepper. Slowly
beat
in the sesame and groundnut oil. Add the greens and toss thoroughly.
Add the pecans, mix and serve at once.
