The pecans make this a shoo-in at the table for all festive meals, but it works year round.
The dressing keeps well for a few days in the fridge. Earmark it for other leafy or grain-based salads, or to spoon over roasted pumpkin or sweet potato.
| 60ml | cold-pressed rapeseed (or olive) oil |
| 1 tbsp | English mustard |
| 1 tbsp | cider or sherry vinegar |
| 1 1/2 tbsp | marmalade |
| 1 | orange, 1 1/2 tsp finely grated zest, 1 1/2 tbsp juice |
| 3 | little gem lettuces, each cut into 6 wedges, leaves slightly separated (about 400g) |
| 50g | roasted salted pecans, roughly chopped |
| 35g | Parmesan, roughly crumbled |
| 5g | tarragon leaves |
| Fine sea salt and black pepper |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
New
Simple Too
New
Simple Too Hamper
New
Simple Too Ingredients Set
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note