- Serves: 2 – 4
- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes (roasting almonds)
Ok, so this has nothing to do with the cooking of Tasmania, but my uncle (who goes by the nickname “the Tasmanian devil” for reasons still a mystery to me), recently got married and asked me to cater the affair, and this was the salad course that was offered to the guests and therefore is named in honor of this event. It is a wonderfully light salad, with a medley of differing textures and complimenting flavors, with Spring Mix salad greens (also called Mesclun) forming the base of the salad, with garlic toasted almonds, dried cranberries, shredded fresh parmesan cheese mixed in and dressed with a light yet assertive lemon vinaigrette. While it may take a little time and effort to prepare, this is great as a main dish light enough for a romantic evening with that special someone.
Ingredients: Lemon Vinaigrette
Ingredients: For the Salad
Note: garlic toasted almonds and vinaigrette can be prepared up to 48 hours in advance Sprinkle the almonds with the salt water and place in a single layer on a cookie sheet, sprinkle with the garlic and onion powder and garlic salt. Place 6″ under a broiler and toast 5-10 minutes until well browned and toasted. Set aside and allow to cool completely. To prepare the dressing, whisk the lemon juice, crushed garlic, herbs and salt sugar and pepper until well mixed, slowly whisk in the oil a little at a time until it is completely whisked in and the dressing is a smooth thin mayonnaise consistency. Place the spring mix in a large glass or other non metal bowl with the almonds, cranberries, and parmesan shreds, then pour the dressing over the whole thing and toss lightly to coat. Serve immediately with toasted garlic bread.
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