Green salad with olives, manchego & romesco sauce
6
Ingredients
| Quantity | 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 | ||
Directions
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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