Servings: four to six.
The combination of sweet and salty makes this salad an ideal antipasti course, or try it as a side dish for grilled chicken or swordfish.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
You can substitute Marcona almonds for the slivered almonds; since they are already fried in olive oil, you can skip that step.
This is a terrific recipe! I made it with Romanesco broccoli and walnuts, since that's what we had on hand, and otherwise followed the recipe exactly. Leftovers were wonderful chilled for lunch the next day.
Absolutely delicious! Can't believe what a super dish this was and how simple to prepare. Will definitely do again.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?