This recipe for Crunch Salad comes from Toronto's Merryberry Cafe via my Ma, who quickly worked out this home version after her first lunchtime visit. She's omitted the alfalfa sprouts and crispy bacon, kept the candied pecans, and nailed the bright sweet & sour tang of the orange honey mustard dressing. Even people who claim not to like salad will be converted to the ruffage cause by this extremely delicious. And, since stone fruit is beautifully in season here in Australia, now is the perfect time to test our theory that this is the most delicious salad. ever.
CRUNCH SALAD RECIPE
- cos / romaine lettuce
- a peach, a plum, or a combination of the two thinly sliced
- dried cranberries
- grated mature cheddar
- crispy crumbled bacon (optional)
- candied peacans
- sweet mustard dressing
ORANGE HONEY MUSTARD DRESSING
- juice of one orange
- 1 tbs honey mustard
- 1 tsp of lemon juice
- salt and pepper to taste
- drzzle of extra virgin olive oil
Combine all ingredients in a jar. Shake and pour over salad ahead of serving.
1 cup pecans + 1/3 cup sugar. (makes extra, but you're going to want to them in your pantry for later!)
Melt sugar in a saucepan on medium heat. As it start to liquefy toss in the pecans and stir until the nuts are coated and golden. Turn out onto baking paper to cool. Store in a lidded jar . Use the leftovers for anther salad or crush the nuts and sprinkled over vanilla ice cream for a quick low-fuss dessert!