Spanish Style Salad

I love this simple salad that is inspired by my travels in Spain.  This is not a typical salad you would find, but I did my best to recreate it using Spanish extra virgin olive oil, Spanish olives, bread crumbs and Manchego cheese. You can find Spanish extra virgin olive oil in the grocery store, but if you can't find it, any extra virgin olive oil will work. The best wine to drink with this is ANY Spanish wine, but I love a Grenache too.  Cheers!


2 heads of butter leaf lettuce.

1/4 cup Panko bread crumbs.

2 Tbs. butter or Spanish extra virgin olive oil ( any extra virgin olive oil will actually work).

3 Tbs. chopped chives.

1/2 cup green Spanish olive (no pimentos) or Castelvetrano olives pitted and cut in half.

1/3 cup shredded Manchego cheese.

You can garnish with Peperoncini if like a little spice.


Dressing

1/4 cup Spanish extra virgin olive oil or any extra virgin olive oil you have.

2 Tbs. apple cider vinegar.

2 Tbs. honey.

1/4 tsp. salt and pepper.


Whisk together dressing ingredients.  Put aside.

Clean and place lettuce leaves on a plate or in a bowl.

In a pan, add butter or extra virgin olive oil on medium high heat. Melt butter and add panko bread crumbs and saute until lightly browned.

Place olives, chives and bread crumbs on top of lettuce.  Drizzle dressing and shred Manchego cheese to finish.




 



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more