Don’t let the long ingredients list scare you away! This lovely salad is one of my very favorites and completely worth the (minimal) trouble. And you can make a big batch of the candied pecans ahead of time!
|1||head||butter lettuce, gently torn|
|1||apple (preferably Pink Lady), unpeeled and sliced thinly|
|3||tablespoons||currants (or dried cranberries)|
|¼||cup||red onion, sliced thinly|
|small pinch||cayenne pepper|
|2||tablespoons||fresh lemon juice|
|½||tablespoon||of canola oil|
- Make the candied pecans: Add the brown sugar, water, cinnamon, and cayenne pepper to a saucepan, then bring to a boil. Add the pecans and stir for 2 minutes. Transfer the coated pecans to a sheet of cookie sheet lined with wax paper and bake for 6 minutes at 350°F.
- Whisk all dressing ingredients together to combine. Toss the dressing, candied pecans, apple slices, and lettuce together.