🍎 Candied pecan & apple salad

A delightful mix of crisp apples, spiced pecans, and fennel, drizzled with a honey-cider vinaigrette, this salad is a festive explosion of flavors and textures.

📝 Ingredients (serves 4)

• 1 large egg white

• 1 cup pecan halves

• 2 tablespoons white sugar

• ½ teaspoon Aleppo pepper, plus more for serving

• Kosher salt

• ¼ cup extra-virgin olive oil

• 3 tablespoons cider vinegar

• 1 tablespoon honey

• 1 tablespoon pink peppercorns, lightly crushed

• 1 medium fennel bulb, trimmed, fronds reserved for garnish (optional)

• 2 medium crisp apples (such as Gala or Granny Smith)

• 4 scallions, thinly sliced on the diagonal

🍳 Instructions

1. Prepare spiced pecans

• Preheat oven to 350°F (175°C).

• In a bowl, whisk egg white until frothy.

• Add pecan halves and toss to coat.

• In a separate bowl, combine sugar, Aleppo pepper, and a pinch of salt.

• Sprinkle the sugar mixture over the pecans and toss until evenly coated.

• Spread pecans in a single layer on a baking sheet.

• Bake for 8-10 minutes, until golden brown and fragrant.

• Let cool completely, then roughly chop.

2. Make the vinaigrette

• In a small bowl, whisk together olive oil, cider vinegar, honey, and crushed pink peppercorns.

• Season with salt to taste.

3. Prepare the fennel and apples

• If using fennel, thinly slice the bulb.

• Core the apples and cut them into bite-sized pieces.

4. Combine the salad

• In a large bowl, combine the sliced fennel (if using), chopped apples, and sliced scallions.

• Add the spiced pecans.

5. Dress the salad

• Drizzle the vinaigrette over the salad and toss gently to coat.

6. Serve

• Garnish with fennel fronds (if using) and a sprinkle of additional Aleppo pepper.

• Serve immediately.

🌿 Kuisit Tip

To prevent the apples from browning, toss them with a little lemon juice before adding them to the salad. The spiced pecans can be made ahead of time and stored in an airtight container for up to a week. This salad pairs well with grilled chicken or pork.