Cheese salad recipe
This recipe works equally well as a starter or 'pudding' at a supper party. The honeyed sweetness of the membrillo complements both the cheese and the bitter winter leaves. I like to use a mixture of sheep’s, soft goat’s and semi-cured cow’s cheeses to give a variety of textures and flavours. You can choose your own favourites.
Ingredients
- 40 g Walnuts
- 5 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 50 g Membrillo, cut into small cubes
- 1.4 oz Walnuts
- 5 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 1.8 oz Membrillo, cut into small cubes
- 1.4 oz Walnuts
- 5 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 1.8 oz Membrillo, cut into small cubes
- 120 g Chicory andradiccho salad leaves
- 2 Mint leaves
- 120 g Sheep's cheese, cut into batons
- 120 g Cow's cheese, cubed
- 120 g Goat's cheese, crumbled
- 4.2 oz Chicory andradiccho salad leaves
- 2 Mint leaves
- 4.2 oz Sheep's cheese, cut into batons
- 4.2 oz Cow's cheese, cubed
- 4.2 oz Goat's cheese, crumbled
- 4.2 oz Chicory andradiccho salad leaves
- 2 Mint leaves
- 4.2 oz Sheep's cheese, cut into batons
- 4.2 oz Cow's cheese, cubed
- 4.2 oz Goat's cheese, crumbled
Details
- Cuisine: Spanish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/425°F/gas 7. Break the walnut kernels into largish pieces, and spread them on a baking tray. Place in the oven for around 4 to 6 minutes, by which time the buts will start to colour and smell toasty. Remove and leave to cool. Pick out any debris like skin and small bits of nut
- To make the dressing, whisk the oil and vinegar together, along with a pinch of salt and pepper, then stir in the membrillo cubes and walnuts
- Mix the salad leaves and mint together in a bowl and stir through half the dressing. Divide the salad between four plates. Arrange the cheeses nicely on top of each portion. Finish off with the rest of the dressing
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