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Simple chopped salad with toasted almond vinaigrette

Serves 4



  1. Preheat the oven to 180C (350F / Gas Mark 4).
  2. First make the vinaigrette. Tip the almonds onto a baking tray and toast in the oven for about 5-7 minutes until lightly golden. Tip them into a food processor and add the shallot, mixed herbs, balsamic vinegar, honey, water and the olive oils. Blend to a rough paste and then season to taste with salt and pepper.
  3. Toss the romaine lettuce, radicchio, cucumber, peppers, carrots and celery together in a large bowl. Just before serving, toss the salad with the vinaigrette.