This salad makes for a great presentation. I made it recently for my friend’s sheva brachos and all the guests loved it. Thanks, Rachel K.!
Tossed Salad with Caramelized Almonds
- Cooking and Prep: 30 m
- Serves: 10
Mix dressing ingredients with a hand blender and set aside.
In a nonstick frying pan, heat almonds and sugar on a medium-high flame.
Stand over almonds and watch carefully.
As soon as sugar starts to liquidize, mix with a wooden spoon.
When sugar is brown, lower flame and stir constantly so the almonds don’t burn.
When all sugar has melted and almonds are toasted, take pan off fire and pour mixture onto Gefen Parchment Paper.
Cool for a few minutes and then break into pieces.
The dressing and topping can be prepared a day or two in advance.
Place all salad ingredients in a large bowl. Immediately before serving, pour a small amount of dressing over the salad, enough to lightly coat the leaves, and toss. Mix well. (You can also serve the dressing on the side.) Top with caramelized almonds.
You can change quantities/types of ingredients. Don’t hesitate to mix mild-flavored greens with more assertive ones, and if you prefer a different flavor of mustard, just one cucumber, or no carrots, that’s fine. It’s good to experiment!
Photography: Daniel Lailah
Styling: Michal Leibowitz