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.
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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.
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