I’ve never spent as much time in Berlin as this year. Every single time I visited my friends I had the most wonderful days – it was magical, really.
The picture below looks nothing as delicious as this salad actually is at all!
Inspiration: Healthy Green Kitchen
Hokkaido Salad with Pecans and Dates
1 TS raw cane sugar
salt and freshly ground black pepper
4 TS honey
1/8 ts cayenne pepper
100g pecan halves
1 large hokkaido
6 TS olive oil
4 TS white wine vinegar
1 TS Dijon mustard
100-200g mâche or arugular
a handful of dates, pitted and quartered lengthwise
1. Preheat the oven to 165°C. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment with olive oil.
2. In a medium bowl, stir together the sugar and 1/4 ts salt. Set aside.
3. In a frying pan, warm 2 TS of the honey over low heat. Add the cayenne pepper and stir to mix well. Add the pecans and stir to coat. Spread the nuts in a single layer on the prepared baking sheet and toast in the oven until fragrant and lightly browned, about 10 minutes. Remove from the oven and let cool slightly, then add the nuts to the bowl with the sugar mixture, and toss to coat. Discard the parchment paper and spread the pecans out in a single layer on the baking sheet to cool completely.
4. Raise the oven temperature to 230°C. Line a second rimmed baking sheet with parchment paper and coat generously with olive oil.
5. Cut the hokkaido in half lengthwise and scrape out the seeds. Cut the flesh into cubes (There’s no need to peel the hokkaido but you might want to wash it before use!) and pile them on the prepared baking sheet. Drizzle with 2 TS of the olive oil, season with salt and pepper, and toss to coat. Spread the hokkaido out in a single layer. Roast, turning several times, until fork-tender and lightly browned all over, about 25 minutes. Remove from the oven and cover with aluminum foil to keep warm.
6. In a bowl, whisk together the vinegar, mustard, and the remaining 2 TS honey. Add the remaining 4 TS olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with salt and pepper.
7. Spread the mâche/arugular on 4 plates, top with the roasted hokkaido, pecans and dates and drizzle with the vinaigrette.