Recipes

Little Gems with ajo blanco, grapes and roasted sourdough

Little Gems with ajo blanco, grapes and roasted sourdough. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat May 1 2021 - 05:55
Serves: 8
Course: Side Dish
Cooking Time: 0 hr 20 mins
Ingredients
  • 200g blanched whole almonds
  • 50ml extra virgin olive oil, plus a little extra for the breadcrumbs
  • 1 clove of garlic, peeled and crushed
  • 1tbsp red wine vinegar
  • 300ml water
  • A splash of your favourite sherry (optional)
  • Salt and white pepper
  • 1 thick slice of sourdough bread, chopped up finely
  • 6 Little Gem lettuce, trimmed, leaves separated, washed and patted dry
  • 16 mixed seedless grapes, halved

1 Blend the almonds, olive oil, garlic, red wine vinegar, water, sherry and seasoning together until smooth, then put in the fridge to chill.

2 Put the sourdough crumbs into a frying pan with a little more olive oil, salt and pepper and cook over a medium heat till golden.

3 When ready to serve, put the lettuce on a platter, then spoon over the dressing followed by the breadcrumbs and grapes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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