Matthew kenney's red lettuce salad w/spiced almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Almonds |
| ¼ | cup | Sugar |
| 1 | tablespoon | Ground cinnamon |
| ¼ | teaspoon | Paprika |
| Cayenne pepper to taste | ||
| Pinch ground cloves | ||
| 1 | pounds | Red leaf lettuces |
| (roamine, radicchio, lolla rosa, etc.) | ||
| 1 | bunch | Chives; minced |
| 32 | Green olives, pitted | |
| 8 | ounces | Vinaigrette (preferably balsamic) |
| 10 | ounces | Parmesan, asiago,or manchego; grated |
| Plus 4 paper thin slices of cheese choice | ||
| Freshly ground black pepper | ||
Directions
Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until golden - check and toss every 15 minutes. Remove and let cool to room temperature.
In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts; toss again until nuts are covered evenly. Return to oven at 400 for 5 to 10 minutes. Cool. Reserve ½ cup nuts and store remaining nuts for another use.
In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir in dressing. Toss with grated cheese. Divide salad among 4 plates. Top each with a slice of cheese and a sprinkle of pepper Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter <LHunter722@...>