Culinary Guides

The first time I had this salad in Toronto I could barely put my fork down. Over the years I have lightened it, cutting back the oil and swapping canned mandarins for fresh. Sweet mandarin, sharp red onion, candied pecans, and creamy avocado over tender buttercrunch lettuce make it a bright, easy plate.

Ingredients

• 1 head buttercrunch lettuce, washed and torn into bite-sized pieces
• 6 mandarin oranges
• 1/2 red onion, thinly sliced
• 3 tbsp crushed candied pecans
• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp dried mustard powder
• Salt and freshly cracked black pepper
• 1 small avocado

Directions

1. Wash and thoroughly dry the buttercrunch lettuce, tear it into bite-sized pieces, and place it in a large salad bowl.
2. Peel four of the mandarins and separate them into segments. Add the segments to the bowl.
3. Add the thinly sliced red onion and sprinkle the crushed candied pecans over the top.
4. For the dressing, juice the remaining 2 mandarins and whisk the juice with the balsamic vinegar, olive oil, honey, and dried mustard powder. Season with salt and pepper.
5. Halve, pit, and dice the avocado, then drop it into the dressing. The juice and vinegar keep it from browning.
6. When ready to serve, pour the dressing and avocado over the salad and toss gently until everything is coated. Serve right away.

To make your own candied pecans, toast pecan halves in a dry skillet and coat them with a little sugar and butter until caramelized. Use a ripe but firm avocado so it holds its shape.

Grower's tip: Buttercrunch is a butterhead lettuce that takes a little more heat than most, but it is still sweetest in cool weather. Harvest the whole loose head, or pick outer leaves and let it keep growing, and cut in the morning when the leaves are crisp.

Grow the base of this salad at home. A bed of buttercrunch lettuce and a few red onions go a long way.