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
About This Recipe
|Yield:||3 to 4|
- 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
Preheat the oven to 350°F. Place the slivered almonds in a pan. Cook until toasted, about 8 minutes.
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.
Wash the lettuce, and then arrange however you wish on a plate. Season with salt and pepper.
To dress, do as the book describes: A “splash” of lemon juice, a “drizzle” of walnut oil, and a “dash” raspberry vinegar.