-High Rhulain, p. 108
This sweet and fresh 'summer salad' is a perfect counterpoint to a warm soup or crusty pasty. It combines the contrasting flavors of crunchy butter lettuce, tart strawberries, caramel-y pecans, and a light vinaigrette.
~
I'll break the salad preparation into three different components: candied pecans, vinaigrette, and salad - but first, let's assemble ingredients for everything: pecans, butter, brown sugar, cinnamon, salt, pepper, olive oil, white balsamic vinegar, lemon juice, Dijon mustard, white sugar, butter lettuce, strawberries, and green onion (also known as scallions). 
Put 1/2 cup pecans in a small skillet over low heat. Toast for approx. 7 minutes, until they smell toasty.Watch these carefully and stir often - they burn easily. Be sure to set a timer so you don't forget about them (I've learned this the hard way).
When they're close to toasted, some of them begin to 'crack', like so:
Once they're toasted, add a tablespoon of butter to the pan....
.... a heaping tablespoon of brown sugar, and a dash of cinnamon (about 1/8 tsp).
Stir everything together with a fork.
Stir and watch the pecans for about 10 minutes. Once again, they burn easily, so keep the heat low, stay nearby, and and set a timer. First, the sugar/butter mixture will look like this...
....then, when they're close to done, the sugar/butter will take on a caramel-y look, like so.
Once it reaches a caramel-y stage and the sugar/butter mixture is sticking to the pecans (again, about 10 min.), turn off the heat and move the pecans to a plate to cool. They will harden as they cool.
Now let's make dressing. Measure 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon vinegar, 2/3 cup olive oil, 1 teaspoon white sugar, and some black pepper (about 1/8 teaspoon) in a medium-size bowl.
Whisk everything together thoroughly.
Now for the salad: grab a green onion, chop off the little white root end, and then slice up the 2-3 inches closest to the white end. Discard the green part.
Slice 4 strawberries in half lengthwise.
Then slice each half into thin lengthwise slices.
Rinse a head of butter lettuce with cold water - shake out excess. Grab a large bowl.
Tear the lettuce into bite-sized pieces.
Whisk the dressing vigorously to recombine - pour about two tablespoons over the lettuce and toss.
Mhhmm....shiny.
Now assemble your salad. Put 1/4 the of dressed lettuce on a small plate.
Sprinkle some chopped green onion over top.
Add some chopped strawberries.....
....and some candied pecans.
Re-whisk the dressing, and drizzle a little extra on top (you can save any leftover dressing in the fridge).
Repeat with the rest of your ingredients to make 4 salads (it would probably be easier to do this in an assembly-line fashion).
Enjoy!
Here's your printable version:
Summer Salad
Makes 4 Medium-Size Salads
theredwallcook.blogspot.com
Ingredients:
For Candied Pecans:
-1/2 cup pecans
-1 tablespoon butter
-1 heaping tablespoon brown sugar
-A dash of cinnamon
For Vinaigrette Dressing:
-1 tablespoon Dijon mustard
-1/2 teaspoon salt
-1 tablespoon freshly-squeezed lemon juice
-1 tablespoon vinegar
-2/3 cup olive oil
-Pepper
-1 teaspoon sugar
For Salad:
-1 head butter lettuce
-4 strawberries
-1 green onion
Directions:
1. Place the pecans in a small saucepan over low heat. Toast for about 7 minutes, until they smell toasty and the skin begins to 'crack'. Add butter, brown sugar, and cinnamon - stir and cook for about 10 minutes, until the sugar/butter mixture looks caramel-y and sticks to the pecans. Transfer them to a plate and set aside.
2. Measure all the dressing ingredients into a medium-sized bowl. Whisk together thoroughly.
3. Trim the root end of the green onion, then dice the 2-3" closest to the white end. Cut the strawberries in half lengthwise and then into narrow strips.
4.Rinse the lettuce and tear into bite-sized pieces. Place in a large bowl. Whisk the dressing again to recombine - drizzle about 2 tablespoons over the lettuce and toss.
5. Divide the dressed lettuce, green onion, strawberries, and pecans between four plates. Drizzle a little extra dressing over each.
