Apple and fennel salad with candied pecans from Shaya: An Odyssey of Food, My Journey Back to Israel (page 208) by Alon Shaya

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Notes about this recipe

  • pattyatbryce on September 15, 2025

    As suggested, I made double the amount of pecans. This was key, because I couldn't stop nibbling. really interesting salad with the pink peppercorns. I did put the peppercorns in plastic bag and broke them with a hard "mallet" aka, a handy jar bottom. My only issue is that I have trouble with any pecans using an egg white wash. I end up with too much egg as it is finished.

  • kitchen_chick on June 15, 2020

    I didn’t candy the pecans because I wanted less sugar in the salad. Instead, I toasted then chopped the pecans to break them up a bit. I added the Aleppo pepper to the dressing since it wasn’t going into the candied coating.

  • Lsblackburn1 on January 02, 2019

    So fresh and delicious! The recipe says to crush the peppercorns with your fingers but that seemed like extra, so I just used a mortar and pestle. Only change I’d make would be to chop the pecan halves up a bit to distribute them more because they were awesome!

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