Apple Slaw Salad with Sweet Herb Pecans

October 6th, 2010 § 0 comments

Serves 6


2 Granny Smith apples, julienned
1 bulb fennel, julienned
2 tablespoons crème fraiche
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1 tablespoon fresh dill, chopped fine
Sweet Herb Pecans, recipe follows


Place julienned apples in water with the juice of 1 lemon for about 10 minutes then strain.

Combine the apple and fennel in a bowl and Mix well.  Combine  the remainder of the ingredients in a mixing bowl and whisk well. Toss together with the apples and fennel.  Fold in pecans just before serving.

Sweet Herb Pecans


½ cup pecans, halved
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme, chopped
1 teaspoon fresh, chopped
½ teaspoon
½ teaspoon cayenne pepper


Preheat oven to 350°F. In a small saucepan over low heat, combine all of the ingredients except pecans and warm untill sugar is melted and herbs are infused.  Toss oil-sugar-herb mixture with warm nuts.  Place the nuts on a lined baking sheet and bake in the oven for 10-12 minutes, let cool.

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