Festive Salad
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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