Watercress Salad w/Manchego, Membrillo & Almonds
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garlic, peeled and minced
extra virgin olive oil (spanish if you have it)
watercress, stemmed and washed
slivered almonds, toasted (i used marcona almonds)
manchego cheese, shaved into thin slices (i tried with a combination of manchego and murcia al vino)
membrillo, cut into small dice
Combine the garlic, sherry vinegar, and a couple pinches of salt in a medium, nonreactive bowl. Whisking constantly, add the olive oil in a steady stream until completely incorporated.
Combine the watercress, almonds, half of the cheese shavings, and half of the diced membrillo in a large serving bowl (also non-reactive!). Drizzle the dressing over the salad and toss to coat.
Divide the salad among 4 plates and garnish with the remaining cheese and membrillo. Serve immediately.
Last Updated: Sat, Mar 5, 2016