watercress salad w/manchego, membrillo & almonds
Chowhound. If you cannot find membrillo, you can substitute with quince jam, fig or cherry jam or preserves, guava paste or similar. Don't omit the membrillo or jam or else the flavor of the salad will be unbalanced.
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prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 1 clove garlic, peeled and minced
- 2 sticks sherry vinegar
- - salt
- 1/4 cup extra virgin olive oil (spanish if you have it)
- 2 bunches watercress, stemmed and washed
- 1/2 cup slivered almonds, toasted (i used marcona almonds)
- 4 ounces manchego cheese, shaved into thin slices (i tried with a combination of manchego and murcia al vino)
- 4 ounces membrillo, cut into small dice
How To Make watercress salad w/manchego, membrillo & almonds
-
Step 1Combine 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.
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Step 2Combine 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.
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Step 3Divide the salad among 4 plates and garnish with the remaining cheese and membrillo. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Spanish
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