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With an easy, sweet, tangy dressing and a topping of caramelized pecans, this delicious, fresh salad will add a splash of pizzazz to any meal.
Back in February, we experienced almost a whole month of unseasonably warm weather and thought (foolishly), that spring had decided to arrive in North Carolina prematurely. In the midst of all the warm, sunny days, Scott developed a case of spring fever and planted a plethora of lettuces with leaves in every shape and color. All the little plants were thriving in pots on the deck as well as in pretty rows in his raised beds. Sadly, there was as sudden cold snap and several weeks of record cold temperatures ensued.
I'm happy to report that, with a bit of babying (carefully covering the tender plants at night), we're currently experiencing a wonderful harvest of delicious fresh greens, and have been enjoying lots of salads. I've made this Strawberry Clementine Salad with Red Wine Vinegar Dressing frequently over the last few weeks and thought you might enjoy it as much as we have.
I love that this salad is a "merging" of winter and spring produce. It incorporates the colder season's citrus as well as strawberries which, though nowadays are available all year round, are definitely the "darlings" of spring and summer.
In addition to clementine slices and strawberries, I also added a handful of pickled red onions. This delicious condiment can be made in minutes and adds lots of flavor, as well as ribbons of magenta, to this pretty salad. You'll almost always find a jar of these "Quickles", as we like to call them, in my refrigerator as they are also wonderful on sandwiches, pizzas, enchiladas, tacos...
The dressing is an old time favorite that I've lightened up a bit. It's got a short cast of characters; a simple combination of red wine vinegar, garlic, sugar, sunflower oil, salt and pepper. Just shake it all up in a jar and you're ready to roll. I love to keep a supply of this in the refridg too. It makes whipping up a delicious salad super easy, and goes well with so many greens.
And speaking of greens, just use the freshest greens you can find for this salad. I used a crisp, red leaf artisan lettuce, but spring greens, mesclun mix, baby spinach or arugula would also be wonderful. If you go to the market with a certain type of lettuce on your list, there's a good chance you'll be disappointed with the selection (I often am). Just look at what else is available and pick out the prettiest, freshest greens they have. Your finished salad might not be exactly as you envisioned, but it will be delicious and way better than if the greens are wilty and on their way out!
Don't skip the caramelized pecans! These beauties can be made in a small skillet on the stovetop in less that 5 minutes! They add a delicious sweet crunch and are a really nice compliment to the tangy dressing.
A few things I use to make and serve this salad:
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For your Pinning pleasure:
- For the quick pickled red onions:
- ¾ cup white wine vinegar or rice vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ medium red onion peeled and thinly sliced
- For the caramelized pecans;
- ¾ cup pecan halves
- 2 teaspoons butter
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- For the dressing:
- 1 medium garlic finely minced
- 3 tablespoons sugar
- ½ cup sunflower oil or your favorite mild flavored oil
- 6 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- For the salad:
- 8 cups torn crisp red leaf lettuce
- 4 medium clementines peeled, haved and sliced
- 10 medium strawberries quartered
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For the pickled red onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad.
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For the caramelized pecans, place a sheet of parchment paper on a work surface*. Combine pecans, sugar, butter and salt in a medium size non-stick skillet. Cook over medium heat, stirring continually with a heat resistant spatula, until sugar and butter are completely melted and coat the pecans. Pecans should be a nice golden brown. Watch carefully at the end so they don’t burn. Turn pecans out onto parchment paper*. Spread apart with spatula and allow to cool
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For the dressing, combine all ingredients in a jar and shake until sugar is dissolved.
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For the salad, place greens in a large bowl and drizzle lightly with the dressing. Toss to coat leaves with dressing. Transfer greens to a large platter or individual salad plates. Top with strawberries, clementine slices and pickled red onion slices. Drizzle with a tiny bit more dressing. Top with cooled pecans and a generous grind of black pepper. Serve extra dressing at the table.
* I love these parchment paper sheets. They're precut to fit a standard sheet pan and a box lasts forever. Even for a crazy cook like me!
Judy says
Chris,
Do you think I could make the cartelized pecans ahead of time? And if so, how long ahead of time could I make them? Thank you.
Matilda Harter-Parish says
This is a superb salad, Chris. I just finished eating it and I'm ready to go back for more. Wonderful ! Keep up the great recipes. Thank you, Matilda
Chris Scheuer says
Thanks so much Matilda, we're crazy about this salad too!
Susan says
I am so envious of your first garden crop of lettuce! It will still be a while here and after a nice warm spell it has decided to be more normal early spring weather here (which means cool temps and rainy). Gorgeous salad and I think I could eat those pecans as candy!
Wendy says
My crystal ball shows this salad frequently in my future! What a lovely salad to bring a taste of the warm weather to come. I can also see this salad, with the addition of some sliced grilled chicken, as a summer main dish! Now all I need is my own jar of quickles!
John/Kitchen Riffs says
I love combining oranges (or clementines) with strawberries in a salad! Such a nice combo. Your dressing looks terrific, and love the idea of the pecans. Really good! Thanks so much.
Abbe@This is How I Cook says
This does merge winter and spring and in quite a beautiful way. Love all the components in this and can't wait to put some on my plate!
Jenna says
This is my favorite type of salad Chris, loaded with fruit and nuts with a light vinaigrette...going on my April bucket list! Thank you!
Liz says
Definitely has all the components of what I'd call a winning salad! So vibrant and tasty!
Sandra Garth says
There's no way I would skip the caramelized pecans! We were also lulled into what we thought was an early spring and it was fun while it lasted. This beautiful salad would be delightful and put me in a sunny mood.
Maureen | Orgasmic Chef says
That salad is gorgeous as always but it's so inviting with lots of my favorite things. Add the pecans and I can't resist making it.
Sandra @ Maison De Jardin says
This looks so scrumptious as well as lovely ! I plan to make it soon - my husband will love it, I am sure!
Vicki Bensinger says
Chris this salad is beautiful but the photos are so vivid and lifelike that every detail is exposed and literally I felt myself salivating. Amazing! I love salads like this I need to make them more often.
Laura | Tutti Dolci says
Such a gorgeous salad for spring, Chris! This belongs on the Easter table 🙂
Tricia @ Saving Room for Dessert says
Each and every bite must be fantastic Chris! I love the colors, the textures and the flavors - you put together another masterpiece!
Denise says
An artful salad. It looks like you placed each component individually on the salad just so. Did you really do that? I would love to see a video of you prepping something like this before it is photographed.
cheri says
Hi Chris, you are definitely the master of gorgeous salads, strawberries and clementine’s complement each other so well. The dressing sounds perfect.
Monique says
Beautiful Chris!
Milena says
Homegrown lettuce rules. We are fans:) And - what a superb way to bring together strawberries and clementines! But my favorite part is the pickling liquid for the red onions. Will have to try making some. I am always all over pickled red onions when they end up on my plate when eating out, but have never made any. Score!
Chris Scheuer says
Enjoy!
sue | theviewfromgreatisland says
I love transitional dishes, they're always the most exciting because they signal a new season right around the corner. The colors are stunning, sharing all around!
Norma says
Another gorgeous salad Chris! I'm having this today and I'm sure I'll love it.
Chris Scheuer says
Thanks Norma, enjoy!
Ginny Hartzler says
It looks so fresh and beautiful! And it is so cool that you are growing your own now! Amazing that your lettuces are growing at this time of year!! Will they continue to produce? The dressing is also so quick and tasty looking. I like it that you are now showing what you use to serve the recipes. Though no one can have more beautiful dishes or plating then you do! How is Scott's blog coming?
Angie@Angie's Recipes says
Beautiful and so delicious with all the fresh produce and that awesome dressing!
Chris Scheuer says
Thanks Angie, I go crazy over all the beautiful produce out there!
Mary Ann | The Beach House Kitchen says
Love everything about this salad Chris. Those candied pecans...YUM! So fresh, delicious and perfect for spring!
Jennifer @ Seasons and Suppers says
I am so jealous of your lettuce crop already!! Definitely worth the babying 🙂 This salad is just so beautiful and all the flavours you have going here have me craving warmer weather and lighter eating!
Chris Scheuer says
Thanks Jennifer, it was worth the babying. One night we even carried all the pots into the garage - and some of them are HUGE, but now it's so nice to go out and cut lettuce for lunch and dinner each day 🙂