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Categories:
butter cayenne pepper sugar salt pecans red bell pepper oranges olive oil fresh pepper mesclun greens
Viewed: 26 - Published at: 3 years agoIngredients
- 2 tablespoons butter
- 1 dash cayenne pepper
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup halved pecans
- 1 red bell pepper
- 2 oranges
- 1 tablespoon olive oil
- Fresh pepper
- 2 cups mesclun greens
Method
- In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans.
- Cook this slowly over a very low flame, taking care to stir carefully and occasionally.
- The sugar will burn easily if the flame is too hot.
- On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges.
- Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil.
- Toss the salad greens in this and then place on a salad plate.
- Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves.
- Allow the pecans to cool before eating.
