Skip to content

Tangelo Salad with Salted Praline Pecans

    Walnut Praline Salad

    This salad was inspired by one that I first tasted at Enoteca Sociale, and would be excellent with their Rosemary Focaccia recipe.

    Walnut Praline Salad

    Tangelo Salad with Salted Praline Pecans - Inspired by Enoteca Sociale

    Servings: 2


    • 1 Head Butter Lettuce
    • 1 Small Head Radicchio
    • 2 Tsp Walnut Oil
    • 2 Tsp Olive Oil
    • 1 Tbsp Butter
    • 1/2 Tsp Fleur de Sel
    • 20 Whole Pecans or Walnuts
    • 2 Tangelos


    • Wash the Lettuce and Radiccio, and put in the salad bowl, but do not tear the leaves.
    • Mix the olive and walnut oils together in a separate container.
    • Juice one of the Tangelos and remove the remaining fruit, chopping it and setting aside in a small dish.
    • Peel and slice the second Tangelo.
    • Melt butter with Fleur de Sel and Sugar and add Walnuts, tossing them until they are toasted and coated with the caramel.
    • Add a tablespoon of the juice and simmer the Walnuts for a moment before removing to a plate.
    • Add the chopped Tangelo to the caramel/juice in the pan and caramelize the chopped bits.
    • Remove the chopped candied Tangelo to a bowl.
    • Pour in the rest of the juice and cook off the caramel, then pour this into the cup holding the candied chopped Tangelo
    • Put the remaining slices of Tangelo into the hot pan while dressing the Lettuce/Radiccio with the oil mixture.
    • Pour the juice with the chopped and caramelized Tangelo onto the Lettuce/Radiccio and toss gently until fully coated.
    • Arrange 2/3 of the hot Tangelo slices on a plate. and arrange the Lettuce/Radiccio on top of that with the slices showing.
    • Distribute the caramelized Pecans and remaining Orange Slices across the salad and serve.
    • VARIATION: Use hazelnuts and hazelnut oil.
    Tried this recipe?Let us know how it was!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating