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Raw baby marrow salad with basil sauce

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Trout crudo

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Prawns with bagna cauda

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Wedge salad with pecan crunch

Christmas recipes

Wedge salad with pecan crunch

10 minutes

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Wedge salad with pecan crunch

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

2 iceberg lettuces, frozen
100 g pecorino, shaved, to garnish

For the celery leaf pesto:

2 cloves garlic, minced
100 g celery leaves
15 g Italian parsley
1 lemon, juiced
¼ cup olive oil
salt, to taste

For the pecan crunch:

100 g pecan nuts
120 g sugar

Method

1. Slice the lettuce into wedges, then drizzle with the pesto, scatter over the pecan crunch and pecorino.

2. To make the pesto blend all ingredients except the salt. Season.

3. To make the pecan crunch, line a baking tray with greaseproof paper. Melt the sugar in a saucepan until golden brown. Add the nuts, spoon onto the tray and allow to set. When set, break into pieces.

Cook's note: Keep the pecorino shavings on a tray in the freezer so that they don’t collapse in the summer heat. Instead of making the pecan crunch, sprinkle Woolies’ peanut brittle over the salad.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude