We went. We ate. We cooked: Seamus Mullen at Sea Containers’ kale, apple and toasted pecan salad

Eve O'Sullivan
19 February, 2016

In our opinion, this could well be the winter salad to end all salads. A touch of sweetness from apple, a crunch from pecans and some mellow vibrancy from herbs, all wrapped up in a creamy but sharp yoghurt dressing. We ate it by the bowlful on our visit, and now we’ll be doing the same at home, too.

Serves 2

1 bunch cavolo nero, dinosaur kale or Tuscan kale, finely shredded, chiffonade style

1/2 head of chicory, thinly sliced lengthways

1 apple, thinly sliced

1 small serrano chili, sliced as thinly as possible

1/2 avocado, chopped into 2cm cubes

Small handful of coriander

Small handful of basil

Small handful of fresh dill

Small handful of fresh mint

For the toasted pecans

1 tablespoon of butter

2 tablespoons of pecans

1 teaspoon of sugar

Pinch of cayenne

Pinch of ground coriander

Sea salt

For the yoghurt and dill vinaigrette

60g full-fat yoghurt

½ garlic clove, grated

3 tablespoons of dill

Zest and juice ½ lemon

½ tablespoon of white wine vinegar

½ teaspoon of honey

Salt and ground black pepper

120ml extra virgin olive oil

First, toast the pecans. In a small frying pan, melt the butter until foaming and turning golden, then add the pecans, sugar, coriander and salt. Cook for 3-5 minutes, until the sugar has melted and the mix is clinging to the nuts, then tip onto a parchment-lined tray and allow to cool.

To make the dressing, combine all ingredients except oil, whisk together, then drizzle in the oil, whisking until emulsified.

Combine all the salad ingredients, reserving a few herbs to decorate, then season with salt and pepper and toss with half of the dressing (the rest will keep for a couple of days), then spoon into a serving bowl. Garnish with the reserved herbs and a little more black pepper.

Find out more about Seamus Mullen and Sea Containers restaurant


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