Matthew Kenneys Red Lettuce Salad W/spiced Almonds
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|1 Pinchground cloves|
|Black Pepper; freshly ground|
|Cayenne pepper; to taste|
|1 tbGround cinnamon|
|1 bnChives; minced|
|32 Green olives; pitted|
|1 lbRed leaf lettuces; (roamine, radicchio, lolla)|
|10 ozParmesan cheese; or asiago|
|; Plus 4 paper thin slices|
Matthew Kenneys Red Lettuce Salad W/spiced Almonds Preparation
Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until golden - check and toss every 15 minutes. Remove and let cool to room temperature. In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts; toss again until nuts are covered evenly. Return to oven at 400 for 5 to 10 minutes. Cool. Reserve 1/2 cup nuts and store remaining nuts for another use. In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir in dressing. Toss with grated cheese. Divide salad among 4 plates. Top each with a slice of cheese and a sprinkle of pepper Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter
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