Mark Bittman came to me in a dream and told me about this salad. Okay, it was the New York Times. And while the salad he describes is probably delicious, I couldn't find the ingredients at my usual stores, so I improvised. The results were delicious. I liked it so much the first night that I started making it the second night, only to realize we'd run out of grapes. I used blueberries instead, and it was delicious that way, too. I might try strawberries next week. Or grape tomatoes.
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Escarole Salad with Almond Vinaigrette & Grapes
INGREDIENTS:
- escarole
- 2 c. grapes, halved
- 3/4 c. sliced almonds
- 1/3 c. almond oil
- 2 T. sherry vinegar
METHOD:
Toss escarole with 2 cups halved grapes, 3/4 cup sliced almonds. Combine vinegar and oil and toss with salad. Salt and pepper to taste.
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