You have to try this amazing spring salad with peas, carrots, and candied pecans. Easy, delicious, and best of all heathy!
Here is a great spring salad with peas, carrots, and candied pecans, that I served the other night that started off the four course birthday dinner for a good friend of the Dejoria’s. This salad is really just reaping the benefits of the local farmers markets. I normally get this fresh jalapeno kefir cheese that is creamy and little bit spicy.
Fresh baby globe carrots and english peas. I gave a little crunch to the salad with candied spiced pecans. It was absolutely enjoyed by everyone that night. Definitely a keeper for the recipe file. Here is the spring salad recipe with peas, carrots, and candied pecans, I hope you enjoy it!
Spring Salad with Peas, Carrots, and Pecans
Pea Puree
- 11/2 cup peas
- 1/3 cup cream (hot)
- 1/4 cup basil (leaves)
- 1 salt (and pepper to taste)
Candied Pecans
- 1 1/2 cup pecans
- 1/4 cup powdered sugar
- 2 1/2 tbsp water
- 1 1/2 tbsp garam masala
- 1/2 tsp salt
Carrots
- 1 lb carrots (globe or baby)
- 2 tbsp each coriander, fennel, cumin
- 4 tbsp olive oil
- 1 tsp salt (and pepper)
Salad
- 8 oz fresh kefir cheese mixed with jalapeño ( (or you can take jalapeno and fresh ricotta or goat cheese and mix well))
- 1 head baby red romaine or leaf
- 1/2 cup peas (blanched)
- 1 oz radish flowers
- 4 tbsp white balsamic
- 3 tbsp olive oil
- 1 salt (to taste)
How to make Pea Puree
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Bring a pot of salted water to a boil. Add 2 cups of english peas. Cook for 3 or so minutes until the peas are tender all the way through. Strain out the peas and place into a ice water bath. Meanwhile take a little cream and heat bring to a boil in saute pan. Take 1 1/2 cups of peas and place in a vitamix with basil leaves. Pour the warm cream over the peas and season with salt. Puree until smooth and then strain through a fine mesh sieve (chinois or tammi). Set aside and keep at room temperature.
How to make Candied pecans, Preheat oven to 375 degrees
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This is a quick way to make candied nuts. In a small bowl add water, powdered sugar, salt, and garam marsala spice. Mix well with a whisk. Then add the pecans and coat well with the sugar glaze. Then place on a sheet pan lined with silpat or parchment paper. Place in the oven and bake for 15-17 minutes or until golden brown and dry (stir or shake the pan every 5 minutes to ensure even baking). Take our and allow to cool completely. Then place in an airtight container.
For the Carrots,
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I used my big green egg and roasted them in that. You can roast on your grill or wood oven or standard home oven. Place spices in a coffee grinder and coarse ground the spices. Then take your carrots and toss with olive oil, salt, and spice mix. Place on a sheet pan lined with foil (if you using a grill I just keep them in the foil and cook them like that) and place in your oven if not grilling. Cook for 25-30 minutes at 400 degrees or until the carrots are tender. Take out and allow to cool to room temperature.
To Finish
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Take a large round cookie cutter and place on the plate. Add some of the jalapeno cheese and spread on the bottom of the plate. Then take the pea puree and spread evenly on top of the cheese. Take some of the carrots and place on top of the puree. Place the baby greens and peas in a small mixing bowl. Drizzle the white balsamic and olive oil on top of the greens and peas. Season with salt and pepper. Then add that on top of the carrots and puree. Add the candied pecans and more carrots and peas on top. Finish with radish flowers. Serve and enjoy!
