Festive 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.
- Cooking and Prep: 25 m
- Serves: 10
Place all dressing ingredients into a small bowl or cruet and whisk or shake vigorously. Set aside.
Prepare Carmelized Almonds
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.
Note: For a more dietetic dressing, you can use ¼ cup oil plus ¼ cup water instead of ½ cup oil.
Photography: Daniel Lailah
Food Styling: Amit Farber