Little earthy a little bright
Recipe Preparation
Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet. Spread 1½ cups pecans on another small rimmed baking sheet and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.
Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper. Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.
Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.Calories 290 Fat 25 Saturated Fat 3 Cholesterol 5 Carbohydrates 16 Dietary Fiber 9 Total Sugars 6 Protein 7 Sodium 55Great concept. I cut the dry roasted pecans to 1 cup which made exactly 1/3 cup of pecan butter.
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