EL SEGUNDO HERALD August 27, 2015 Page 5 VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 9/10/15. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 9/10/15. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Spring Toasted Almond Fruit Salad Yield: 8 servings Prep time: 15 minutes Cook time: 12 minutes Ingredients • 1 1/4 cups sugar, divided • tablespoons lemon juice • teaspoons grated lemon zest • cup (4 ounces) Fisher Chef’s Naturals Sliced Almonds • teaspoon dry ginger • Pinch of salt • 2 pints blackberries • 2 pints raspberries • 2 Granny Smith apples, cored, quartered and cut into 1/2-inch slices • 1 pint raspberry sorbet • 1/4 cup small basil leaves Preparation 1. Make the syrup: In a small saucepan, bring 1/2 cup water and 1/2 cup of the sugar to a simmer and cook until the sugar dissolves, two to three minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate. 2. Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining 3/4 cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, approximately five to eight minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch of salt. Transfer to a baking sheet to cool and harden. When hard, break into bite-size pieces. 3. Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a 1/4 cup scoop of raspberry sorbet and the basil leaves. Serve immediately.
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