Photo Credit: California Table Grape Commission Yield: 8-10 servings. 4 thick slices of bread with crust removed 5 oz. almonds, lightly toasted 2 cloves garlic 1/2 cucumber, peeled and deseeded 1 cup extra virgin olive oil 2 oz. sherry vinegar 3 tsp. salt 1/2 tsp. pepper 1 1/2 quarts water 1 cup green California seedless grapes, washed and cut in half Soak bread in water for approximately one hour. Squeeze some of the water from the pieces of bread and place in a blender. Add almond, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.