Pack in the flavor without making a whole sauce.
Dive in!, we took his cue: You’ll heat olive oil with garlic, scallions, and lemon zest before adding almonds, which fry in the heat, and, at the last moment, red pepper flakes and cumin seeds . Strain the oil so that the aromatics stay crisp—they’ll add delightful texture to the salad—then use that oil as the base of a vinaigrette. The flavor of the cooked-out alliums and lemon peel is simultaneously less harsh and more complex than if you had you added them raw.
Grab a skillet, your favorite spice, and your favorite allium. Infuse some oil the next time you’re making a salad dressing or just looking to amp up roasted
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