- 7 to 8 shelled almonds
- 3 cloves garlic
- 2/3 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup wine vinegar
- 1/4 teaspoon cayenne pepper
- Bitter greens (curly endive, escarole, or chicory)
Parboil almonds; slip skins off, and toast in 275° oven for half an hour.
Purée almonds in blender along with the garlic, salt, olive oil, wine vinegar, and cayenne.
Marinate bitter greens in dressing for one hour. Serve.