Green salad with olives, manchego & romesco sauce

Yield: 6

Measure Ingredient
12 cups bitter salad greens, such as frisée; , curly endive, or
¾ cup romesco sauce; more if you like
12 good-quality anchovy fillets, rinsed under cold;
(optional)
1 ounce manchego or another aged spanish ch; eese, such as m
with a peeler
½ cup brine-cured black olives, such as k; alamatas or niço
dry-cured moroccan black olives, ri; nsed and draine

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.

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