About this recipe:A salad that's light, yet full of flavour. Mixed salad greens are topped with crumbled blue cheese and crunchy, cayenne-spiced pecans. This salad goes perfectly with seafood or steak.
1 egg white
4 tablespoons light brown soft sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
225g coarsely chopped pecans
225g mixed salad greens
85g crumbled Gorgonzola cheese
2 teaspoons hazelnut oil
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat an oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the prepared baking tray.
Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
Mound 1/2 of the salad greens on each plate. Sprinkle each serving with 1/2 of the Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with 1/2 of toasted pecans.