Ingredients
extra virgin olive oil
1 cup / 3 oz / 85g sliced almonds
a small handful cilantro, about 1/2 cup
1 medium clove garlic, peeled
1/2 jalapeno pepper, seeded and de-veined
1/4+ teaspoon fine grain sea salt
1/3 cup / 80 ml extra virgin olive oil
1 bunch / 8 oz / 225 g baby carrots, scrubbed and sliced in half lengthwise
1 bunch / 16 oz / 450 g pencil-thin asparagus, stalks trimmed, cut into 2-inch segments
squeeze of lemon, optional
Description
This Particular Salad Came Together On A Whim - Slender, Barely-cooked Asparagus And Carrots Alongside Lots Of Deeply Toasted Almond Slices, Tossed With A Jalapeno-cilantro Drizzle.
101 Cookbooks
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter