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Orange Marcona Almond Salad with Coconut Granita
from: MehtaA great dessert for summer. Not only is it light and refreshing,
but it’s also dairy and gluten free.
Ingredients:
►
1/3 cup sugar
► 2 cups coconut water
► 8 small navel oranges (peeled, segmented, seeded, and chilled)
► 1 cup
unsalted Marcona (Spanish) almonds
► 1
tablespoon almond oil
► 1/2
cup microherbs.
Method:
For the coconut granita, heat the sugar and 1 cup of coconut
water in a saucepan over medium heat until sugar dissolves, stirring
occasionally. Remove from heat and stir in the rest of the juice, and cool in
an ice bath.
Pour
into a flat metal container such as a sheet tray, cover and freeze. Once it
becomes solid, break it with a fork so that it becomes flaky. Re-cover and
return to the freezer.
For the
salad, in a large bowl, toss together oranges almonds and microherbs. Serve
chilled with granita scattered around.
Cooking Recipes Ingredients For Greek Food News
Culinary classes and events: Week of May 23, 2012
Sur La Table-Farmers Market location, Los Angeles: Food of the Greek Islands, 6:30 tonight ($69); Asian Noodle Night, 6:30 p.m. Thursday ($69); Fabulous Desserts, 11 a.m. Friday ($69); French Bistro Classics, 6:30 p.m. Friday ($85); Essential Knife Skills, 2 p.m. Saturday ($59);
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