Dinner Tonight: Boston Lettuce With Toasted Almonds and Ginger Croutons

By most standards, this salad is typical or, more bluntly, kind of boring. Roasted almonds, Boston lettuce, and a simple vinaigrette. But the ginger croutons, ah! Those are a keeper. Or, as the recipe says, “a knockout." Making croutons is a simple action to save a boring salad, and making ginger croutons is a step beyond that.

The dressing is more a theory than a recipe. They didn’t deem it necessary to give amounts. Just a splash of this and a dash of that. I guess that’s what one should expect from Cooking in the Lowcountry from the Old Post Office Restaurant. The dressing somehow works. I wish the same thing could be said about the almonds. I should have purchased pre-slivered almonds. Halfway through, I just started chopping them up because I had a life to live. Luckily, nothing else here takes that long.

Dinner Tonight: Boston Lettuce With Toasted Almonds and Ginger Croutons

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About This Recipe

Yield:3 to 4

Ingredients

  • 1 cup ginger, chopped
  • Juice of 1 lemon
  • 6 slices French bread
  • 2 heads Boston lettuce
  • 1/2 cup slivered almonds
  • Walnut oil
  • Raspberry vinegar
  • Salt and pepper

Procedures

  1. 1

    Preheat the oven to 350°F. Place the slivered almonds in a pan. Cook until toasted, about 8 minutes.

  2. 2

    Smear the ginger on the bread slices, and then place them in a pan and set in the oven. Cook for 7 to 10 minutes, or until the edges having turned golden browned.

  3. 3

    Wash the lettuce, and then arrange however you wish on a plate. Season with salt and pepper.

  4. 4

    To dress, do as the book describes: A “splash” of lemon juice, a “drizzle” of walnut oil, and a “dash” raspberry vinegar.

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