This is a very delicious light and refreshing salad that’s different. There are exotic spices in the tasty almonds and the cheese I used is fat free farmers cheese that is light and different. The dressing is so tasty you can almost drink it. My recipe does make slightly more dressing than you need so pour to taste and I slightly added more nuts than you need so feel free to pick at the nuts and save a little dressing for latter. This is a super delicious salad that you will make over and over again.
Ingredients for about 4 servings
1 blood orange that you supreme
1 red grapefruit that you supreme
1 cucumber – pealed, cored and sliced
1 celery rib pealed and sliced
1 cup (packed) red cabbage shredded
1/4 scallions chopped
1/4 cup (loose) fresh basil torn
8 oz fat free farmers cheese (add to salad once plated)
1/2 cup almonds – slivered and blanched or use regular almonds that you boil for a couple minutes and then rub the loose skin off
1 Tablespoon extra virgin olive oil
1 Tablespoon sugar
1/4 teaspoon cayenne
pinch black cardamon
1 Tablespoon garlic confit (garlic roasted till melted tossed with extra virgin olive oil ((I whip mine so it’s smooth like butter))
2 Tablespoon Dijon Mustard
1/4 cup extra virgin olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 Tablespoon poppy seeds
1/4 teaspoon sweet paprika
Fresh ground sea salt to taste
Fresh ground black pepper to taste
Set your supremes in a small bowl set a side. In a larger bowl combine the cucumber,celery, cabbage and scallions and set to the side. Mix in most of your torn basil and leave a few leaves for decoration if desired.
Set your oven to 300 degrees F
You need a baking sheet and a small bowl. Put the almonds and oil in the small bowl and mix well. Add the sugar, cayenne and cardamons and mix well and spread out on your baking sheet. Place in the oven and in about 20 minutes they should be lightly browned and tasty. Pull them out and set to the side.
In a small mixing bowl add the garlic confit and dijon and mix well. Slowly add the oil and keep mixing till it’s emulsified. Don’t clean your 1/2 cup measure and use it for the honey because your honey will slide out clean. Add honey and mix well. slowly add the vinegar and mix well. Now add poppy seeds, paprika and fresh ground sea salt and fresh cracked pepper to taste to finish the dressing.
Get the salad mixture and mix with dressing till is coated to your liking. You should have about a quarter cup or a little more extra. Plate the salads and carefully add the supremes. Top with small scoops of farmers cheese and top with almonds and serve right away!
YOU and your Guest will Forking LOVE This one!