This is a print preview of "Matthew Kenney's Red Lettuce Salad With Spiced Almonds" recipe.

Matthew Kenney's Red Lettuce Salad With Spiced Almonds Recipe
by Global Cookbook

Matthew Kenney's Red Lettuce Salad With Spiced Almonds
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  Servings: 4

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