An OSR Original Recipe
Salt & Vinny Crunch Salad Topper
When you want to shift your salad from stage-left to center-stage, you gotta top it with this! This salty, savory topper is great with creamy dressings or those on the sweeter side. It lends a tangy kick and fabulous crunch.
Active Prep Time:
5 mins
Cook/Set Time:
35 mins
Total Time:
40 mins
Primary Course:
Snack
Primary Cuisine:
American
Serves/Makes: 4 to 6
Ingredients
- 1/2 c. sliced raw almonds, unsalted
- 1/2 c. unsalted pepitas (shelled pumpkin seeds)
- 2/3 c. malt vinegar
- 1.5 tsp. olive oil
- 1/2 tsp. kosher salt or flake sea salt
Instructions
One: Soak the Almonds & Pepitas in Vinegar:
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Put the almonds, pepitas, and malt vinegar in a medium bowl. The vinegar should just cover the almonds and pepitas. Give the mixture a quick stir and let stand at room temperature for 30-60 minutes.
Two: Prepare Almonds & Pepitas for Baking:
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After the almonds and pepitas have stood in the vinegar, pour the entire mixture through a fine-mesh sieve to discard the vinegar (do not rinse). Spread the almonds and pepitas on a paper towel and pat them dry. Pour the almonds and pepitas into a pile at the center of a baking sheet, add the olive oil and salt, and give the mixture a quick stir to coat. Then, spread the mixture in an even layer across the baking sheet.
Three: Bake:
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Bake in a pre-heated 450° oven for 5-6 minutes. Watch carefully as they can burn quickly. Once you see the almonds and pepitas turn slightly golden, immediately remove them from the oven and pan and let them cool on a clean, dry paper towel.