Candied pecans and walnuts are pretty frequent in many restaurant salads, but I liked the slivered almonds in this one. They were sweet, but not overly so, as candied nuts sometimes can be. I contemplated adding some feta to this before serving, but I'm glad I left it as is...the simplicity of this allowed the few ingredients and the sweet dressing to really stand out.
Next time you find yourself in a salad rut, give this one a try!
One Year Ago: Kahlua Brie Appetizer
Spinach and Apple Salad with Crispy Almonds
from Bon Appetit, June 1997 (found on the epicurious iphone app)
*serves 6-8
Ingredients:
for the dressing-
-1/4 cup minced onion
-3 tbsp apple cider vinegar
-3 tbsp white wine vinegar
-2 tbsp sesame seeds
-1/4 tsp paprika
-2 tbsp sugar
-1/2 cup olive oil
-2 tbsp butter
-3/4 cup blanched slivered almonds
-1 tbsp sugar
-1 bag fresh spinach (10 oz)
-2 medium-sized red apples, thinly sliced
Directions:
1. To make the dressing, combine the onion, vinegars, sesame seeds, and paprika in a small bowl. Mix in 2 tbsp sugar and gradually whisk in olive oil. Season dressing with salt and pepper. Refrigerate until ready to serve.
2. In a skillet over medium heat, melt butter. Add almonds and stir until they begin to lightly brown (about 2 minutes). Sprinkle 1 tbsp sugar over almonds and stir until sugar melts and begins to turn golden (about 2 minutes). Remove from heat, transfer almonds to a bowl, and set aside to cool.
3. To make salad, combine spinach and apples in a large bowl. Toss with enough dressing to coat. Mix in almonds.
