Favorite Salad with almonds, sultana raisins and a creamy Parmesan dressing

Salad w almonds, sultana raisins and a creamy Parmesan dressing This is a salad that will BLOW YOUR MIND. And I say that without flinching. Confidently. Cause, honest to God, every time I eat it I’m amazed with how good it is. It’s a salad that somehow manages to take the center stage, but without being show-offy about it.   Waltzing Matilde making the best almond and sultana raisin salad. It generally makes me wish I could eat only that and forget about the rest, because really, it has everything you need. It’s salty, it’s nutty, it’s sour, it’s sweet.   Waltzing Matilde making a delicious parmesan dressing. And then you have the umami from the Parmesan and the creaminess from, well, the cream. Waltzing Matilde making a delicious parmesan dressing. Waltzing Matilde making a delicious salad w almonds raisins and parmesan dressing. Waltzing Matilde making a delicious salad w almonds, raisins and parmesan dressing. So, don’t let the simple salad appearance fool you. This is a royalty wearing rags.   Waltzing Matilde making a delicious salad w almonds raisins and parmesan dressing. And if you for some reason happen to not like almonds or raisins, just mix your favorite green stuff and add this dressing. Blanched broccoli with this dressing? Yes please. Thinly sliced fennel and green kale with this dressing? Yes! And so on.   Waltzing Matilde eating a delicious salad w almonds, raisins and parmesan dressing.
Salad w almonds, sultana raisins and a creamy Parmesan dressing
 
This salad works great as a starter or as a side to a pasta or any type of grilled or fried meat.
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Ingredients
  • Serves 4
The Salad
  • 150 g Mixed greens (such as arugula, baby spinach)
  • 1 heaped dl / ½ cup / 85 g of almonds
  • ½ dl / ¼ cup of Sultana raisins (preferably organic)
Creamy Parmesan dressing
  • 0, 8 dl / ⅓ cup of olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tbsp of full/double cream
  • Salt
  • Black pepper, if freshly ground, then yay!
  • Optional: ½ clove of garlic, chopped up finely or crushed
  • 50 g / a scant ½ cup of Parmesan, grated
Instructions
  1. Toast the almonds for a few minutes in a medium hot pan, with a glug of olive oil and 2 pinches of flaky sea salt. (I usually toast them dry for a few minutes and then add the oil and the salt towards the end.)
  2. Grate the Parmesan finely. Mix all the ingredients for the dressing, put in the Parmesan last.
  3. Chop up the almonds roughly.
  4. In a salad bowl, mix your greens with about half of the sultanas and half of the almonds. Pour over the dressing and mix. Sprinkle with the rest of the sultanas and almonds.

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