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🍽️ Crisp Romaine Salad with Fennel, Grapes, and Caramelized Pecans

367 kcal · 30 min · 4 servings

Ingredients

• 1 Romaine lettuce
• 1 bulb fennel
• 250 g red grapes
• 100 g pecans
• 3 tbsp brown sugar
• salt
• pepper (freshly ground)
• olive oil (cold pressed)
• apple cider vinegar

Instructions

1. 1. Thoroughly wash the romaine lettuce.
2. 2. Spin the lettuce dry.
3. 3. Remove the tough outer leaves.
4. 4. Tear the remaining leaves into bite-sized pieces.
5. 5. Wash the fennel.
6. 6. Remove the tough stalks and the hard bottom end (trim).
7. 7. Slice the fennel into thin strips.
8. 8. Wash the grapes.
9. 9. Halve the grapes.
10. 10. Place the sugar in a small frying pan.
11. 11. Caramelize the sugar over low heat.
12. 12. Add the pecans to the pan.
13. 13. Stir the nuts well to coat them with the melted sugar.
14. 14. Lift the nuts out of the pan one by one.
15. 15. Let the nuts cool so they do not stick together.
16. 16. Mix 4 tablespoons of oil with 2 tablespoons of water.
17. 17. Add 3 tablespoons of vinegar.
18. 18. Season the mixture with salt and pepper.
19. 19. Whisk everything together to form a vinaigrette.
20. 20. Arrange the lettuce leaves on plates.
21. 21. Distribute the fennel over the salad.
22. 22. Add the grapes.
23. 23. Drizzle the vinaigrette over the salad.
24. 24. Sprinkle the caramelized pecans over the salad.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 367
• Protein: 5 g · Fett/Fat: 26 g · Carbs: 28 g