Ingredients with Measurements:
- 1 head of prickly lettuce, washed and dried
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Baking sheet
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine olive oil, honey, dijon mustard, apple cider vinegar, salt, and pepper. Whisk until well combined.
3. Add sliced almonds and panko breadcrumbs to the mixing bowl and toss until coated with the dressing.
4. Spread the almond and breadcrumb mixture evenly on a baking sheet and bake for 8-10 minutes or until golden brown and crispy.
5. While the almond and breadcrumb mixture is baking, prepare the prickly lettuce by removing the tough outer leaves and tearing the remaining leaves into bite-sized pieces.
6. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the prickly lettuce and sauté for 2-3 minutes or until slightly wilted.
7. In a large mixing bowl, combine the sautéed prickly lettuce, diced avocado, and crumbled feta cheese.
8. Once the almond and breadcrumb mixture is done baking, add it to the mixing bowl with the other ingredients and toss until well combined.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 285
Fat: 23g
Carbohydrates: 14g
Protein: 8g
Fiber: 6g
Sugar: 5g
Sodium: 350mg
Substitutions for ingredients:
- Prickly lettuce can be substituted with any other type of lettuce or leafy greens.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed croutons.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the avocado with diced mango or peach for a sweet and tangy twist.
- Add sliced red onion or diced tomatoes for extra flavor and texture.
Tips and tricks:
- Make sure to wash and dry the prickly lettuce thoroughly to remove any dirt or debris.
- Toasting the almond and breadcrumb mixture in the oven adds a delicious crunch to the salad.
- Sautéing the prickly lettuce in a skillet adds a nice charred flavor and helps to wilt the tough leaves.
Storage instructions:
This salad is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad can be reheated in a skillet over medium heat for 2-3 minutes or until warmed through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional feta cheese and sliced avocado for a beautiful presentation.
Garnishes:
Additional feta cheese and sliced avocado.
Pairings:
This salad pairs well with grilled chicken or shrimp and a glass of white wine.
Suggested side dishes:
Serve this salad with a side of crusty bread or roasted vegetables for a complete meal.
Troubleshooting advice:
If the almond and breadcrumb mixture is not crispy enough, bake for an additional 2-3 minutes.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
Prickly lettuce, also known as celtuce, is a type of lettuce that is commonly used in Chinese cuisine. It has a mild, slightly nutty flavor and a crunchy texture.
Flavor profiles:
This salad has a combination of sweet, tangy, and savory flavors with a crunchy texture from the almond and breadcrumb mixture.
Serving suggestions:
Serve this salad as a light lunch or dinner, or as a side dish for a larger meal.
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