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Wedge salad with pecan crunch

By Abigail Donnelly
8
Easy
30 minutes
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