Market Salad Recipe

Toast and Candy Pecans

In a medium nonstick skillet over medium heat, melt the butter. Add the pecan halves and granulated sugar. Stir constantly for 3–5 minutes until the sugar melts and coats the pecans and they become fragrant and lightly toasted. Keep stirring to prevent burning.

When the pecans are evenly coated and the sugar has liquefied and begun to caramelize (amber color), remove the pan from heat and immediately sprinkle with the fine sea salt. Spread the candied pecans on a parchment-lined plate or baking sheet to cool in a single layer. Once cool, break apart any clusters as desired. Total time: about 10 minutes.

Combine and Emulsify

In a small bowl or jar, whisk together champagne vinegar, lemon juice, Dijon mustard, honey, ground turmeric, minced shallot, minced garlic, salt, and pepper until smooth and the honey dissolves.

Slowly whisk in the extra-virgin olive oil in a steady stream (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper or a touch more honey or vinegar to balance acidity and sweetness. Let the dressing sit for 5–10 minutes to allow flavors (turmeric and shallot) to meld.

Prepare Broccolini

Bring a medium pot of salted water to a boil. Add the broccolini and blanch until bright green and just tender, about 1–2 minutes. Immediately transfer to a bowl of ice water to stop cooking and retain color. Drain well and pat dry with paper towels; if desired, chop stalks into bite-sized pieces.

Place the mixed salad greens in a large bowl. Add the drained broccolini, dried cherries, and chopped fresh herbs. If using, add the crumbled goat cheese.

Just before serving, drizzle 2–3 tablespoons of the turmeric champagne vinaigrette over the salad (reserve any extra dressing for serving). Toss gently but thoroughly to coat the greens and vegetables evenly. Start with less dressing and add more to taste.

Scatter the candied pecans over the tossed salad. Finish with an additional light grind of black pepper and a small pinch of flaky sea salt if desired. Serve immediately.