Green Salad With Olives, Manchego & Romesco Sauce

Name: Green Salad With Olives, Manchego & Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 12 fillets good-quality anchovy fillets, rinsed under cold water and patted dry (optional); 28 grams manchego or another aged Spanish cheese, such as Mahón, shaved with a peeler; 177 milliliters romesco sauce ; more if you like; 118 milliliters brine-cured black olives, such as Kalamatas or Niçoise, or dry-cured Moroccan black olives, rinsed and drained; 3 liters bitter salad greens, such as frisée, curly endive, or escarole

Green Salad With Olives, Manchego & Romesco Sauce

The recipe Green Salad With Olives, Manchego & Romesco Sauce is ready in around 45 minutes and is definitely a super gluten free, dairy free, fodmap friendly, and pescatarian option for lovers of European food. This recipe serves 6. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 101 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of anchovy, romesco sauce ; more if you like, brine-cured olives, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a reasonably priced side dish.

Instructions

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 sauceon the table.

Ingredients you will need

Anchovies