Green Salad with Olives, Manchego & Romesco Sauce
by Bill Devin
from Fine Cooking
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 Shop in New York City sells manchego, Mahón, and many other Spanish cheeses.
12 cups bitter salad greens, such as frisée, curly endive, or escarole
3/4 cup romesco 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
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 extra romesco sauce on the table.
nutrition information (per serving):
Photo: Scott Phillips