Ingredients
- 6 stalk celery stalks cut diagonally
- Â Â into 2 1/2" pcs
- Â Â Salt to taste
- 2 tsp sweet pimenton (not smoked) see * Note
- 1/2 tsp warm pimenton see * Note
- Â Â Water as needed
- 2 doz almonds blanched, skinned
- 1/4 c. extra virgin olive oil divided
- 1/4 c. minced Italian parsley
- 3 x garlic cloves
- 2 Tbsp. red wine vinegar
- 2 can artichoke hearts - (13 3/4 ounce ea) liquid removed, quartered
- 3 c. minced lettuce or possibly escarole
- 1 x hard-boiled egg sliced
- 1 tsp minced fresh mint leaves
- 1 Tbsp. minced green onion
Description
* Note: Spanish Pimenton Comes In Three Flavors-dulce (sweet), Agridulce (bittersweet) And Picante (spicy Warm). Each Is Made From A Different Subspecies Of Pepper. Sweet Pimenton,…
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