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Issue 382: Festive Salad

Rivky Kleiman

This fantastic blend of textures and flavors will keep them coming back for more

Wednesday, March 01, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

Salad lovers beware: This is a fantastic blend of textures and flavors. Toss it, or plate it. One thing’s for sure — they’ll keep coming back for more.

INGREDIENTS

SERVES 10

  • 1 10-oz bag (285 g) hearts of romaine
  • ½ small red onion, diced
  • 1 avocado, thinly sliced or cubed
  • ¾ cup chickpeas
  • 1 cucumber, peeled and sliced in circles
  • red, yellow, and orange peppers, thinly sliced
  • smoked turkey cubes (optional)
  • finely shredded beet and carrot (for garnishing)

Dressing
    • ¼ cup vinegar
    • ½ cup canola oil
    • ¼ cup sugar
    • 2 tsp Dijon mustard
    • 2 cloves garlic, crushed
    • ¼ tsp ground thyme
    • ½ tsp salt
    • ½ tsp pepper
Caramelized Almonds
  • 1 cup slivered almonds
  • 3 Tbsp sugar


PREPARATION

Place all dressing ingredients into a small bowl or cruet and whisk or shake vigorously. Set aside. To prepare the caramelized almonds, place slivered almonds and sugar in a 1-quart saucepan over medium-low heat. Watch carefully as the sugar begins to melt and the almonds slowly begin to toast. Stir to ensure that all almonds are coated evenly. Prepare a small piece of aluminum foil. Pour the caramelized almonds onto the aluminum foil and allow to cool. When cool, transfer to a ziplock bag or an airtight container. The almonds will remain fresh for a month. To assemble salad, place all ingredients in a large salad bowl, or divide evenly among 10 salad plates. Toss or drizzle with dressing. Garnish with shredded carrot and beet. Top with caramelized almonds.

Variation For a more dietetic dressing, you can use ¼ cup oil plus ¼ cup water instead of ½ cup oil.

 

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