Title: Matthew Kenney's Red Lettuce Salad W/spiced Almonds
Categories: Salads
Yield: 4 Servings

1 lb Almonds
1/4 c Sugar
1 tb Ground cinnamon
1/4 ts Paprika
Cayenne pepper to taste
Pinch ground cloves
1 lb Red leaf lettuces
(roamine, radicchio, lolla
-rosa, etc.)
1 bn Chives; minced
32 Green olives, pitted
8 oz Vinaigrette (preferably
-balsamic)
10 oz Parmesan, asiago,or
-manchego; grated
Plus 4 paper thin slices of
-cheese choice
Freshly ground black pepper

Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until
golden - check and toss every 15 minutes. Remove and let cool to room
temperature.

In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts
are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts;
toss again until nuts are covered evenly. Return to oven at 400 for 5 to
10 minutes. Cool. Reserve 1/2 cup nuts and store remaining nuts for another
use.

In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir
in dressing. Toss with grated cheese. Divide salad among 4 plates. Top each
with a slice of cheese and a sprinkle of pepper

Posted to FOODWINE Digest 26 Sep 96

Date: Thu, 26 Sep 1996 15:23:37 -0400

From: Laura Hunter