Simple Salad Almondine
This salad's name says it all: it's quick and easy to make, and it's the perfect complement to whatever main dish you're serving. The method of toasting almonds and then mixing them into the dressing is a. The secret to kicking off the flavor infusion process is genius.
Recipe
Ingredients:
- Dressing made with almonds
- 1 tbsp. apple cider vinegar or white wine vinegar
- Season with sea salt and freshly ground black pepper to taste..
- 3 tbsp olive oil (extra virgin)
- 3 teaspoons distilled water
- 2 tblsp. almonds, sliced
- Salad dressing
- 1 small head Boston or butter lettuce, trimmed of any tough outer leaves
- 2 cups baby spinach, loosely packed
Directions:
- Combine the vinegar, salt, and pepper in a large mixing bowl. Combine all of the ingredients and stir until the salt is completely dissolved.
- Gradually drizzle in the olive oil until the dressing is smooth and creamy, tasting for sharpness. If the dressing is too acidic, add a teaspoon of water at a time. Add more vinegar if the dressing isn't sharp enough.
- In a heavy frying pan, dry roast the sliced almonds for about 1 minute, or until they have just begun to take on a golden color and you can smell their delicious aroma.. Take care not to over-toast them.
Tips
I like to make my salad dressings in the bowl and pile the greens on top so I can toss them all together when I'm ready to eat.
If you prefer, combine all of the dressing ingredients in a jar and shake well before using. It will last up to a week in the fridge.
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