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Green Salad With Olives, Manchego & Romesco Sauce spanish 12 cup bitter salad greens, such as frisé; e, , curly endive, or 3/4 cup romesco sauce; more if you like 12 good-quality anchovy fillets, rinse; d under cold 1 (optional) 1 oz manchego or another aged spanish ch; eese, such as m 1 with a peeler 1/2 cup brine-cured black olives, such as k; alamatas or niço 1 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. Yield: 6 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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