Ken Hom's Spring Salad with Sesame Oil and Shallot Dressing

Method

Bring a pot of water to the boil. Add the pecans and cook for about 5 mins to blanch them. Drain the nuts in a colander or sieve and pat dry with kitchen paper and spread them on a baking tray.

Let the pecans dry for 40mins, then sprinkle the sugar over the pecans and roll them in it until completely covered. Place the tray of sugared pecans in a cool place overnight to dry.

Heat a wok of large frying pan over a high heat and heat the 450ml oil until smoking. Turn the heat down and deep-fry a batch of the pecans for about 2 mins or until the sugar melts and the pecans turn golden.

Remove the pecans from the oil using a strainer and lay on a rack to cool.

Deep fry and drain the rest of the pecans in the same way. Once they are all cooled, the caramel pecans can be kept in a sealed glass jar for about 2 weeks.

Wash and thoroughly spin dry the salad green. In a large salad bowl, combine the shallots with the lemon juice, Kikkoman less salt soy sauce and pepper. Slowly beat in the sesame and groundnut oil, add the greens and toss thoroughly.

Add the pecans, mix and serve at once.