The pungent olives and toasted almonds in this salad reinforce the meal's Spanish feel. You can substitute 3/4 cup Lemon-Shallot vinaigrette for the dressing here.
10 oz (about 15 cups) prewashed mixed baby greens
1-1/4 cups coarsely chopped pimiento-stuffed olives
3 large celery stalks, chopped (1 heaping cup)
1/2 cup chopped roasted almonds
6-8 tablespoons extra-virgin olive oil
Salt and freshly ground black pepepr
1-1/2 - 2 tablespoons sherry vinegar
Place greens, olives, celery, and almonds in a large bowl. Just before serving, toss with 6 tablespoons olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add 1-1/2 tablespoons vinegar and toss to coat, adding more, if necessary, to taste, and serve.
Serves 8.
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