The wonders of Green Salad with Olives, Manchego and Romesco Sauce denote flavors that exemplify the best of Spanish cuisine.
Green Salad with Olives, Manchego and Romesco Sauce

Green Salad with Olives, Manchego and Romesco Sauce
Recipe type: Salads
Cuisine: Spanish
Serves: 6
  • 12 Cups bitter salad greens, such as frisee, 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 ounce manchego or another aged Spanish cheese, such as Mahon, shaved with a peeler
  • 1/2 Cup brine-cured black olives, such as kalamatas or nicoise, or dry-cured Moroccan black olives, rinsed and drained
  • roasted red peppers or pimiento, drained
  1. Put the greens in a salad bowl or on a platter.
  2. Toss with the Romesco Sauce to lightly coat (add more if necessary). You may also spread the sauce on the plate instead of tossing, for more visual appeal.
  3. Arrange the anchovies, if using, on top, add slices of roasted red pepper and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually.
  4. Have a pepper mill and extra Romesco Sauce on the table.

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