Servings:six.
Manchego cheese has found its way into many supermarket cheese sections, but if you can’t find it or if you’re not satisfied with the quality, try another Spanish cheese, such as Mahón.Murray’s Cheese Shopin New York City sells manchego, Mahón, and many other Spanish cheeses.
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- 12 cups bitter salad greens, such as frisée, curly endive, or escarole
- 3/4 cupromesco sauce; more if you like
- 12 good-quality anchovy fillets, rinsed under cold water and patted dry (optional)
- 1 oz. manchego or another aged Spanish cheese, such as Mahón, shaved with a peeler
- 1/2 cup brine-cured black olives, such as Kalamatas or Niçoise, or dry-cured Moroccan black olives, rinsed and drained
Nutritional Information
- Nutritional Sample Size without anchovies
- Calories (kcal) : 150
- Fat Calories (kcal): 110
- Fat (g): 12
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 5
- Sodium (mg): 340
- Carbohydrates (g): 8
- Fiber (g): 3
- Protein (g): 4
Preparation
Put the greens in a salad bowl or on a platter. Toss with the romesco sauce to lightly coat (add more if necessary). Arrange the anchovies, if using, on top and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually. Have a pepper mill and extraromesco sauceon the table.
Ingredient Spotlight
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IN THIS RECIPEFrisée
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IN THIS RECIPECurly Endive
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FEATUREDShishito Peppers
Reviews
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Reviews (1 review)
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MairiC| 03/19/2014First time eating salad with romesco, really liked it. I added a bit of thinly sliced red onion. Next time I would omit the anchovies....prior to this dish I had only used them in Caesar dressing and wanted to try them another way, but I didn't enjoy the flavour, even with chopping them. Couldn't find Manchego and was out of asiago, so I used some shaved parmesan.
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