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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.
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