Lemon Almond Picada

Lemon Almond Picada

Lemon Almond Picada

Yield: Makes 2 cups


1 cup breadcrumbs (panko style works well for this)
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tsp. kosher salt
1 cup Marcona almonds, finely chopped
1 Tbsp. lemon zest, grated
Freshly ground black pepper



Oven Temperature: 470-500 degrees

In a medium bowl mix the breadcrumbs, garlic, olive oil and salt well. Crumbling the mixture with your fingers helps to ensure that the garlic and oil are evenly distributed.

Flame Height: 1

Spread out the breadcrumb mixture evenly on a thin aluminum sheet pan and place in the doorway of the oven. You’ll need to stay close and watch as the mixture begins to brown. Rotate the pan and stir as necessary so that the mixture all toasts to a nice golden brown. Carefully stir in the almonds and lemon zest and season with pepper. (It may be easiest to do this in the bowl and then return to the pan.) Place pan back in the doorway for a minute or two longer to help all of the flavors to meld together.


Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list