Celebrate the cuisine of Spain with this fantastic salad. But first, a few words on the harder-to-find ingredients:
Macona almonds are usually available in gourmet, organic, and speciality shops. Or, you can use any blanched almond. If you’d like to capture the flavor of the real deal, try roasting the almonds in olive oil and salt.
Saba is a sweet grape vinegar. Though it’s readily available online, it is hard to find outside of well-stocked speciality shops. You can substitute balsamic vinegar, particularly a good aged balsamic, for saba.
Arugula, Grape & Almond Salad
- 7 red/purple Grapes, finely chopped
- 1/2 Pounds seedless red/purple grapes
- 1 Tablespoon minced shallot
- 1 Tablespoon Sherry vinegar (or more to taste)
- Coarse salt and freshly ground pepper
- 1/4 Cup extra-virgin olive oil
- 1 Tablespoon aged balsamic vinegar or saba (plus more for drizzling)
- 1/4 Pound red/purple grapes, halved
- 4 Cups arugula (about 1/2 pound)
- 1/4 Cup Manchego or Pecorino cheese, shaved with a vegetable peeler (optional)
- 1/3 Cup salted roasted Macona almonds*, coarsely chopped
1. Make vinaigrette. In a small bowl, mash finely chopped grapes into a paste with a fork. Add shallot, sherry vinegar and about 1/4 teaspoon salt and stir to combine. Let the mixture sit at room temperature for about 5 minutes. Add oil and balsamic vinegar/saba and whisk.
2. Prepare salad. In a large bowl, toss arugula and grapes. Drizzle about half of the vinaigrette over the salad. Serve remaining vinaigrette with salads or reserve for later use. Season with salt and pepper to taste and toss to coat salad evenly.
Divide salad among serving plates. Garnish with shaved cheese and almonds. Drizzle balsamic vinegar/saba over salads.
Recipe Credit: Bon Appetit.