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Mixed Greens with Crunchy Almond-Chili "Croutons"

Course: Salad


  • 1 tablespoon minced garlic
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher or sea salt
  • 1/2 cup extra virgin olive oil for the vinaigrette
  • 1 tablespoon extra virgin olive oil for the almonds
  • 1/4 cup Marcona almonds chopped
  • 3 tablespoons rosemary leaves minced
  • 1/4-1/2 teaspoon red pepper flakes
  • 4 cups mixed greens


To make the vinaigrette:

  • In a glass jar with a tight fitting lid, combine the minced garlic and the apple cider vinegar. Let the garlic macerate in the vinegar for at least 10-15 minutes. The vinegar will mellow the flavor of the garlic and soften the flavor slightly.
  • Add the remaining ingredients. Seal tightly and shake to emulsify.
  • Alternately, in a medium-size bowl add the first four ingredients. Slowly whisk in the olive oil to emulsify.

To make the almonds:

  • In a medium sauté pan over medium heat, warm a tablespoon of the olive oil until shimmering, about 30 seconds. 
  • Add almonds, chili flakes and rosemary. Stir occasionally until the sizzling stops and the rosemary is slightly browned but not burned, less than a minute. Remove from the heat and transfer almond mixture to a plate. Let cool completely.

To assemble the salad:

  • In a large salad bowl, combine the greens with about 3 tablespoons of the vinaigrette. Toss gently to combine. Sprinkle on the almonds and a little kosher salt and freshly ground pepper. Taste and add a more vinaigrette sparingly if desired.