Toasted Almond Salad

Name: Toasted Almond Salad
Yield: makes 4 cups, lightly packed
Ingredients: 2 cups bitter greens, such as radicchio and endive, cut into thin ribbons; 1 cup fresh parsley leaves, coarsely chopped; 1 cup sliced almonds, toasted (see Note, page 54); 1 lemon, halved; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper

December 9, 2011

Recipe information

Yield
makes 4 cups, lightly packed

Ingredients

2 cups bitter greens, such as radicchio and endive, cut into thin ribbons

1 cup fresh parsley leaves, coarsely chopped

1 cup sliced almonds, toasted (see Note, page 54)

1 lemon, halved

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Preparation

Combine the greens, parsley, and almonds in a mixing bowl. Squeeze the lemon over the salad, squeezing through your fingers to catch the seeds. Drizzle with the oil and season with salt and pepper. Toss gently.

Michael's Genuine Food

TagsSalad Endive Chicory Leafy Greens Vegetable Radicchio Parsley Herbs & Spices Almond Nut Lemon Citrus Fruit Side Starter Dinner Vegan Vegetarian Gluten Free Dairy Free Raw Easy No-Cook Cookbooks

Recipe notes

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