Crispy Greens With Oranges and Pecans

greens-oranges-pecans
Photo by Marcus Nilsson
Crispy Greens With Oranges and Pecans 2.7 21 5 1
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 125 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 16 mg
    • Protein 2 g
    • Carbohydrate 8 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 61 mg

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.Squeeze the juice from 1 orange. Peel and cut the other 2 oranges into segments.Whisk together the vinegar, olive oil, 2 tablespoons of the orange juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, frisée, orange segments, and pecans and toss to combine. Serve immediately.

Ingredients

  1. Check 1/2 cup pecans
  2. Check 3 seedless oranges
  3. Check 2 tablespoons red wine vinegar
  4. Check 3 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 head Boston or Bibb lettuce, leaves torn (about 6 cups)
  7. Check 1 head frisée, leaves torn (about 8 cups)

Directions

  1. Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Squeeze the juice from 1 orange. Peel and cut the other 2 oranges into segments.
  3. Whisk together the vinegar, olive oil, 2 tablespoons of the orange juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, frisée, orange segments, and pecans and toss to combine. Serve immediately.