EPISODE 69

A creative mixture of greens, fruits, and nuts, this salad strikes a fine balance between sweet and savoury. The pecans are sweet and crunchy, the greens are fresh and bitter, and the fruit is a tangy burst of flavour. Assemble right before serving in order to keep the different textural components as they’re meant to be.

Ingredients – Candied Pecans

• ¾ cup pecans, roughly chopped
• 2 tbsp maple syrup
• Pinch of salt

Instructions – Candied Pecans

Place a sauté pan over medium high heat and add the pecans. Cook 5-10 minutes, stirring frequently until they’re toasted. Add the maple syrup and salt. Stir, letting the pecans caramelized in the syrup. After 2-3 minutes, remove from heat. Let them cool completely before adding to the salad right before serving.

Ingredients – Salad

• 1 package assorted greens
• 1½ cups finely sliced radicchio
• ¼ cup mint, sliced
• 2 pink grapefruits, segmented, then squeezed for juice
• 1 cup blueberries
• 1 cup raspberries

Instructions – Salad

In a large bowl, combine the greens, radicchio, berries, and grapefruits. The last two should be added right before serving in order to keep the salad dry.

Ingredients – Dressing

• ¼ cup grapefruit juice
• 2 tbsp olive oil
• 2 tsp mustard
• 1 tsp maple syrup
• ¼ tsp paprika
• Pinch of salt
• Pinch of cayenne

Instructions – Dressing

Combine the grapefruit juice you squeezed earlier, the olive oil, mustard, maple syrup, paprika, salt, and cayenne. The cayenne is just for a little heat, so go easily for since it’s very spicy.

Enjoy!