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  • Matthew Kenney's Red Lettuce Salad With Spiced Almonds

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    Matthew Kenney's Red Lettuce Salad With Spiced Almonds
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Almonds
    • 1/4 c. Sugar
    • 1 Tbsp. Grnd cinnamon
    • 1/4 tsp Paprika Cayenne pepper to taste Healthy pinch grnd cloves
    • 1 lb Red leaf lettuces (roamine, radicchio, lolla rosa, etc.)
    • 1 bn Chives, chopped
    • 32 x Green olives, pitted
    • 8 ounce Vinaigrette (preferably balsamic)
    • 10 ounce Parmesan, asiago,or possibly manchego, grated Plus 4 paper thin slices of cheese choice Freshly grnd black pepper

    Directions

    1. Preheat oven to 400; roast almonds in pan for about 30 to 40 min, till golden brown - check and toss every 15 min. Remove and let cold to room temperature.
    2. In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts are cold, drizzle lightly with honey and toss. Sprinkle spice mix on nuts; toss again till nuts are covered proportionately. Return to oven at 400 for 5 - 10 min. Cold. Reserve 1/2 c. nuts and store remaining nuts for another use.
    3. 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

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