Spanish Caesar Salad With Marcona Almonds And White Anchovies
This vibrant and flavorful salad is a delightful mix of textures and tastes, with a zesty orange dressing that perfectly complements the crisp romaine lettuce, hearty chickpeas, and nutty Marcona almonds. Topped with briny white anchovies and delicate Manchego cheese shavings, this salad is a satisfying and elegant dish that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 tsp. grated orange zest
- 2 Tbs. fresh orange juice
- 2 Tbs. red wine vinegar or sherry vinegar
- 2 Tbs. mayonnaise
- 2 tsp. Dijon mustard
- 1 tsp. smoked mild paprika, plus more for garnish
- 1/2 tsp. hot sauce
- 2 garlic cloves, chopped
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup canola oil
- 1 large head romaine lettuce leaves
- 1 can (15.5 oz.) chickpeas, drained, rinsed well and drained
- again
- 1/2 cup Marcona almonds
- 10 brined white anchovy fillets, patted dry
- 1/4 cup fresh flat-leaf parsley leaves
- 2 oz. Manchego cheese, shaved
Instructions
- In a blender, combine the orange zest, orange juice, vinegar, mayonnaise, mustard, the 1 tsp. paprika, the hot sauce and garlic and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until the dressing is smooth.
- Remove 6 of the romaine leaves and arrange on a platter. Chop the remaining leaves into bite-size pieces and put in a bowl with the chickpeas. Add half of the dressing and toss to coat. Season with salt and pepper.
- Arrange the dressed salad over the whole leaves and scatter the almonds, anchovies and parsley over the top. Drizzle with more of the dressing before topping with the Manchego and a sprinkling of paprika. Serves 4.
- Adapted from <i>Bobby Flay&rsquo;s Barbecue Addiction,</i> by Bobby Flay (Clarkson Potter, 2013).
Yield
Serves 4.
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