Posts Tagged ‘candied pecans’

It’s that time again. Packing boxes. Giving stuff I’ve accumulated away. Thinking of how lucky we’ve been to live in such a lovely home for the past 3 years.

Thinking it’s even more crazy that I’m not even sure where I’m going to be in the future. It’s kind of fun; kind of scary at the same time.

I’ve been emptying the fridge and freezer this past week, just like Catherine. That has meant revisiting many a chili, chickpea stew, and soup that I have made since the winter began. I realized that even though frozen left-overs are convenient, I really prefer cooking meals fresh every day. The convenience of frozen left-overs removes one of my favourite things to do. But they are handy sometimes, I’ll admit, just not when I actually have time to cook!

So to compensate for all these left-overs, I have been craving fresh, crisp vegetables with a lot of flavour. Like crazy. So I made this salad, which suited me so well I’m going to make it over again today I think.

Ingredients – salad for 4


-1 bunch watercress, washed and trimmed
-1 ripe orange, segments cut into 3-4 pieces each
-1 tbsp fine slices of purple onion or shallot
-1/2 cup pecans
-1.5 Tbsp (approximately) white sugar
-generous knob of butter


-1 Tbsp grain mustard
-1 Tbsp red wine vinegar
-3 tbsp olive oil
-salt and pepper to taste


Wash the watercress. In a frying pan, melt the butter over medium heat until bubbly. Sprinkle the sugar and pecans in, and stir. Reduce heat and let them turn golden for 10 or so minutes, stirring occasionally.

Make the dressing in the bottom of the salad bowl by first mixing the mustard and vinegar well together, and then adding the oil one spoonful at a time and stirring vigorously. Place the watercress in, along with the oranges, onion slices, and pecans. Toss it all together and serve immediately!


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