Dinner Tonight: Boston Lettuce With Toasted Almonds And Ginger Croutons Recipe
- 1 cup ginger, chopped
- Juice of 1 lemon
- 6 slices French bread
- 2 heads Boston lettuce
- 1/2 cup slivered almonds
- Walnut oil
- Raspberry vinegar
- Salt and pepper
- Preheat the oven to 350u0b0F. Place the slivered almonds in a pan. Cook until toasted, about 8 minutes.
- Smear the ginger on the bread slices, and then place them in a pan and set in the oven. Cook for 7 to 10 minutes, or until the edges having turned golden browned.
- Wash the lettuce, and then arrange however you wish on a plate. Season with salt and pepper.
- To dress, do as the book describes: A "splash" of lemon juice, a "drizzle" of walnut oil, and a "dash" raspberry vinegar.
ginger, lemon, bread, boston lettuce, almonds, oil, raspberry vinegar, salt
Taken from www.seriouseats.com/recipes/2007/09/dinner-tonight-boston-lettuce-with-toasted-al.html (may not work)