Toasting almonds to just short of being burnt gives an interesting slightly bitter dimension to this unique salad dressing. Balanced with the sweetness of honey, sourness of red wine vinegar, piquant Dijon mustard, and salt, this nutty vinaigrette strikes a harmonious chord in fresh green salad mixed with the juiciness of grape tomatoes, licorice crunch of fennel and the creaminess of avocado. The results are gloriously addictive- full of flavour and textures, and easily a star at any gathering!
Mixed Green Salad with Fennel and Avocado
Makes 6-8 servings
1 250 g spring mix- about 10-12 cups greens
1 pint grape tomatoes, halved
1 small bulb fennel, finely sliced
1/2 small red or vidalia onion, finely sliced
1 ripe avocado, sliced
Burnt Almond Vinaigrette (Yields 2 cups)
1 cup slivered almonds, well toasted and finely ground
1/4 cup red wine vinegar
3 Tbsp. Dijon mustard
3 Tbsp. liquid honey
1/2 tsp. kosher salt
pinch of ground black pepper
3/4 cup olive oil or canola oil (do not use extra virgin olive oil- the flavour is too strong and compete with rest of dressing ingredients)
TIP: Leftover vinaigrette can keep refrigerated to be used until the next day.
Preheat oven to 350F. Place the almonds onto a baking sheet and roast the nuts until tobacco coloured (the nuts will begin to have the aroma of coffee beans roasting). Remove from oven and cool. When cool, place into a food processor and finely grind. Set aside. In a medium bowl, add vinegar and dissolve salt and pepper. Whisk Dijon and honey into the vinegar. Slowly whisk in oil. Correct seasoning. Add the ground nuts and mix well (I like to refrigerate my dressing at least for 1/2 hour before serving as the coolness seems to enhance the burnt almond flavour).
Place all your salad items into a large serving bowl and just before serving, incorporate about 1 cup of the dressing until tossed well. Add more dressing as needed to coat but not drown the salad. Store leftover dressing covered in fridge.
Place all your salad items into a large serving bowl and just before serving, incorporate about 1 cup of the dressing until tossed well. Add more dressing as needed to coat but not drown the salad. Store leftover dressing covered in fridge.
A stand-out dish for a summer BBQ, picnic or feast!
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| Served at a late Thanksgiving dinner along with Herbs and Garlic Crown of Pork Roast. |
I've been meaning to return here to post a review ever since Susan introduced us to the flavours in this salad when she made it for get together. Since then we've been hooked and gotten others in our family hooked on it as well. I can't tell you exactly what it is... the burnt almonds, the avocados, the fennel slices... perhaps the combination of all the ingredients, but it makes for a divine salad. My family is big on greens and salads. This was and continues to be a hit at every meal I've made or brought it to. There has never been leftovers each time I've made it. Thanks for introducing us to this recipe and to your blog, Susan! Keep up food revolution!!!
ReplyDeleteThank you Aichin for this raving review. I haven't made it for a long time and now I'm reliving all the wonderful flavours and textures on my taste buds... it will be poppin' up at my family table some time soon for sure! Thank you for your support with my Food Revolution work as well!
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