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@...>

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