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Charred Chicory, Clementine and Candied-pecan Salad

Name: Charred Chicory, Clementine and Candied-pecan Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 100 g (3 1/2oz) pecans; 3 tbsp. caster sugar; 4 clementines; Juice 1 lemon; 4 tbsp. extra virgin olive oil; 1 tbsp. runny honey; 1 tbsp. pomegranate molasses; 8 small heads red chicory; 130 g bag salad leaves; 50 g (2oz) pomegranate seeds

This bitter-sweet seasonal salad makes the ideal start to a richh Christmas lunch.

By The GH Kitchen TeamPublished: 18 December 2017

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

100 g (3 1/2oz) pecans
3 Tbsp. caster sugar
4 clementines
Juice 1 lemon
4 Tbsp. extra virgin olive oil
1 Tbsp. runny honey
1 Tbsp. pomegranate molasses
8 small heads red chicory
130 g bag salad leaves
50 g (2oz) pomegranate seeds

Directions

1. Step 1
  Make the candied pecans: set a frying pan over a medium heat and add the pecans, stirring occasionally until lightly toasted. Sprinkle over the sugar, allow to melt and caramelise (making sure not to stir, as this could cause the sugar to crystallise). Tip on to a plate and leave to cool.
2. Step 2
  Peel clementines, and then thinly slice 3 of them, across the segments, into rounds. Juice remaining clementine into a jug and whisk in lemon juice, 3tbsp oil, honey and pomegranate molasses. Season to taste.
3. Step 3
  Halve the chicory lengthways, brush with remaining oil and cook in a hot frying pan, turning, until lightly charred, about 5min.
4. Step 4
  Meanwhile, toss the salad leaves with some of the dressing and scatter over 8 serving plates or a large platter. Top with the chicory, nuts, pomegranate seeds and serve with remaining dressing to drizzle.
  
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Per Serving:

Calories: 206
Fibre: 2 g
Total carbs: 15 g
Sugars: 13 g
Total fat: 15 g
Saturated fat: 2 g
Protein: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time