Ajo blanco with black grapes

AT A GLANCE

  • Serves 6 people

  • 1 slice (about 25gm) day-old sourdough bread
  • 80 gm (½ cup) blanched almonds
  • 1 clove of garlic, coarsely chopped
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar, or to taste
  • To serve: small seedless black grapes, thinly sliced widthways
  • To serve: almond oil
01   Process bread, almonds, garlic, oil and ¾ cup water in a blender until smooth. Season to taste with sherry vinegar, sea salt and freshly ground white pepper, then chill. To serve, pour into shot glasses, top with sliced black grapes and drizzle with almond oil.

Recipe:

RODNEY DUNN, EMMA KNOWLES , ADELAIDE LUCAS

Photography:

CON POULOS

Styling:

RODNEY DUNN

FEATURED IN

Jan 2007

Jan 2007

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