Fresh Pecan Topped Salad

Chef Trent Page, Chef de Cuisine at Bon Appetit created this fresh pecan topped salad for the Google, You Tube Headquarters Cafeteria.


  • Miso (Red)                      2 Tbsp
  • Rice Wine Vinegar        ¼ Cup
  • Honey                                 2 tsp
  • Juice of ½ lemon
  • Pecan Oil                        ¼ Cup
  • Shichimi Pepper               1 Tsp
  • (or substitute chili flake)
  • Pecan Pieces (small)   4 Tbsp
  • Salt and Pepper            to taste



  1. Combine Miso, Honey, and Vinegar.
  2. Drizzle in oil while whisking to emulsify.
  3. Add the remaining ingredients and season to taste.


 Served on a salad of:

  • Frisee (or other chicories like escarole or radicchio)
  • Arugula
  • Caramelized persimmon
  • Roasted squash (such as Delicata)
  • Pomegranate seeds
  • Pecans, toasted with a little pecan oil, brown sugar and pomegranate powder


Other additions: toasted pumpkin seeds or feta cheese.