ASPARAGUS & ALMOND SALAD with balsamic dressing
BLURB
I’ve long been a tad suspisous of throwing nuts into things, especially salads. I love nuts but I like them on their own. That was until I got into the Rocket & Pinenut salad phenomonon. Since then i’ve really embraced them and this is a variation of that first nuts-in-a-salad adventure.
The flaked almonds in this are absolutly scrumdidillyumcious with the asparagus. I could basically eat this all day long (with a cold glass of white and some fresh bread… *sigh*)
INGREDIENTS
- Asparagus
- Flaked Almonds
- Rocket, Chichory or Endive… something a little on the bitter side.
- Bacon (Optional)
- Balsamic vinegar
- Good olive oil
- Salt
METHOD
Wash and dry the mix of bitter leaves and lay them out on a plate. This works best on a plate rather than in a bowl because you can get to all the separte elements more easily.
Tail the asparagus by snapping them at their ‘break point’. If you’ve got any really massive ones slice them in half lengthwise. Give them a quick wash and get them on a hot griddle. If you don’t have a griddle a hot dry frying pan will do. Keep them moving so they get some colour but don’t burn.
Whilst they are cooking, dice the bacon if you’re using it and fry it up in a little oil until crispy.
In another frying pan, sprinkle the flaked almonds across the base of the pan and put on a medium heat. Watch these very closely! You want them to just start browning but they will go from that to black very fast! As you see the colour change toss them about in the pan a bit until most of them have a bit of colour and then tip the hot nuts straight over the slad leaves.
Throw the bacon over the salad, artfully arrange the asparagus over the top and drizzle with the balsamic and olive oil. Be generous but don’t drench the whole thing.
Then eat it in a wild frenzy.
NOTES and LINKS
Not much to add to this other than its bloody good and even if you’re a little suspisous of the almonds try it because – just because. Its divine.
