Warm salad with pecans

Every once and awhile I try to sneak in just a salad with a quick grilled cheese sandwich for dinner once a week or so. It is a really easy, quick way to to throw several more veggies than you would normally into a meal. Plus, its a great way to change the normal protein, veggies, and grain meal in something different to keep things interesting. I would eat a salad like this every night for dinner, but I am not sure my husband would let me. So I will settle for at least once a week or so.

This salad is crispy, fresh, filled with protein. It is savory and filled with flavors. It is a perfect for a mid-week meal.

Start with slicing up 2 large Belgian endives.

Then 2 large heads of radicchio.

Then one large fennel bulb.

Then two large heads of romaine lettuce.

Add it all into a large bowl and toss it up with your hands so the salad is totally mixed.

Then grab 1 cup of pecans. Add 2 tbs of olive oil into a frypan. Heat it until it begins to shimmer. Then add the pecans and stir around until they become brown and toasty all over.

Then mix together your dressing. I whisked together 2 tbs of balsamic vinegar, 2 tsps of lemon zest, the juice of half a lemon, 1/8 of cup of olive oil, salt and pepper. Whisk it together quickly so it becomes completely emulsified.

Add some of the lettuce mixture to your dish. Add on some warm pecans and grilled chicken. Sprinkle some Parmesan cheese and drizzle some of your dressing all over it. Serve it up with a grilled cheese sandwich and there is no way you will be hungry after this meal !!!

Enjoy !!!