I made this to have with the Potato and Chickpea Cakes in the previous post using ingredients that are currently in season here. Fragrant green peppers from the huerta, this years almonds which I love dry toasted in their skins, big winter radishes and plum tomatoes from the local market.
You will need –
Several leaves of red oak leaved lettuce
2 medium tomatoes – chopped into chunks
2 samall or 1 large green pepper
about 20 whole almonds – either with skins or if you prefer without
1 large cooked beetroot – cut into smallish cubes
Winter radish – about 20 thin slices
2 tablespoons cider vinegar
2 tablesoons water
1 teaspoon honey or agave syrup
2 tablespoons extra virgen olive oil
Start by steeping the radishes. The large winter radishes can be quite peppery, so a sweet marinade will make them less so. Mix the vinegar water and honey or syrup in small bowl, then add the radishes. Leave to marinate for at least ten minutes.
Meanwhile dry toast the almonds in a thick based pan over a low heat. Stir regularly to ensure that they are evenly toasted and a little browned. Remove from the heat and put to one side.
Rip up the lettuce leaves and arrange them on a large plate, then add the chopped tomatoes.
slice the green peppers and arrange on the salad.
Remove the radish slices from their marinade and arrange them over the salad.
Put the beetroot in the marinade and stir to cover all the cubes.
Spoon the cubes and vinegar over the salad, then sprinkle on the almonds.
Finally drizzle over the olive oil.