Ingredients
4
oz (1/2 cup) of blanched, peeled almonds*
3-4
slices of stale baguette or white bread
5
tbsp of extra virgin Spanish olive oil
3-4
tbsp of Spanish sherry vinegar
16-20
seedless green grapes (optional)
Directions
1.
Blanch and peel almonds. Dry thoroughly with paper towel and set aside. For simple instructions on blanching and peeling almonds, read About.com Greek Food Guideâs instructions How to Make Blanched Almonds.
2.
Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2 cups cold water to soak.
3.
While bread is soaking, place garlic and almonds into a food processor or blender. Blend on pulse until smooth. Remove bread from water with slotted spatula and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to processor or blender. Blend on pulse.
4.
While blending, slowly drizzle olive oil, then vinegar, and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
5.
Strain through a sieve into a container or bowl. Press as much as possible through the sieve. Seal and chill at least 2-3 hours or overnight. Serve in chilled bowls or glass mugs, with grapes on side.
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