manchego

All posts tagged manchego

Arugula and Apple Salad with Serrano Ham and Manchego Cheese

Published January 3, 2014 by jenmatteson

Last week I posted a roasted beet salad recipe, something I was trying out for a dinner party I was leading.  While I really liked that salad, I thought it might be too “beety” for people who weren’t really sure if they liked beets or not.  Using many of the same ingredients, I managed to make a completely different salad, which was even better!

Arugula and Apple Salad with Serrano Ham and Manchego Cheese

I had a pretty good idea of what I wanted to make, but I still searched the internet for a little direction.  I’m always weary of salad with fruit in it, but if it’s paired with a tart vinaigrette, I’m usually sold.  It’s the salad with fruit and a sweet dressing that just doesn’t work for my taste buds.  This salad pairs the sweetness of apples, with the saltiness of the Serrano ham and Manchego cheese, evened out with the spicy arugula and cider vinaigrette.

I had leftover salad ingredients and was going out of town for the evening.  My hubs was having a boys night with his bestie, and smoking some pork.  I asked what else they were having with the pork, to which he responded, ” I don’t know, potatoes?”  Classic.  I put together the salad for them to have alongside their meat and potatoes, thinking they’d maybe have a little bit.  Much to my surprise, they ate it all!  Not only is this a great salad, but a salad men will eat when their wives aren’t even around!

Arugula, Apple and Serrano Ham Salad with Cidar Vinaigrette

Arugula and Apple Salad with Serrano Ham and Cider Vinaigrette

Source: Adapted from Serious Eats
Serves 4-6      

Ingredients:

For the Salad:
5 ounces arugula or baby arugula
1 crisp apple, such as Fuji
3 oz Serrano ham, thinly sliced (Prosciutto would work)
3 oz Manchego, thinly sliced

For the Vinaigrette:
2 tbsp cider vinegar
6 tbsp olive oil
2 teaspoons (real) maple syrup
1 tsp Dijon mustard
1 tablespoon finely chopped shallots
Heaping 1/4 teaspoon salt

Directions:

1. Make the vinaigrette by whisking together vinegar, oil, syrup, Dijon and shallots in a small bowl.  Season to taste with salt and freshly ground pepper. Set aside.

2. Place arugula in serving bowl. Whisk the vinaigrette again until well combined, then and to the salad, little by little, until greens are well dressed. You may have a little left over. Right before serving, cut apple into thin slices and toss into salad along with Manchego and Serrano ham. Taste and adjust seasoning, then serve immediately.

Roasted Beet Salad

Published December 31, 2013 by jenmatteson

I really enjoy trying out new salad recipes, especially those that aren’t just plain ol’ lettuce (not that I’m knocking it – we eat more romaine lettuce in this house than most).  For the party I was doing a few weeks ago, I had originally planned on this roasted beet salad I found on the St. Francis Winery website.

Roasted Beet Salad

Of course, everything I made for that party, I tried out in advance to make sure it was perfection.  This salad has roasted beats, blanched beet greens, Serrano ham (prosciutto works just fine if you can’t find Serrano ham) and manchego cheese.  The dressing is bright, but simple, with red wine vinegar and capers.  The verdict was split in my house – I liked it a lot, and Nate really didn’t care for it.  However, he doesn’t like beets, so there isn’t much else to the salad besides that.  The beet greens really add a fresh beet flavor, so for someone who isn’t a fan, I can see how it wouldn’t be a hit.  I decided to go with a different salad for the party, which was a smash hit in my house and at the party.  More on that to come…

Roasted Beet Salad

Roasted Beet Salad

Source: Adapted from St. Francis Winery/Chef David Bush
Servings: 6

Ingredients:

6 tbsp. olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
7 medium beets with greens
1 cup water
2 tbsp. capers, drained and chopped
3 oz thinly sliced Serrano ham (prosciutto can be substituted)
3 oz manchego cheese, shaved

Directions:

1. Preheat oven to 375 degrees.  Cut tops off greens and reserve for later.  Arrange beets in a single layer in a shallow baking dish and pour 1 cup of water in the dish and cover with foil.  Bake until tender when pierced with a knife, about 1 hour.  Peel the beets while warm.  Cut beets in half, then slice thinly.

2. In a small mixing bowl, whisk together oil, vinegar and garlic.  Add 1/4 cup of dressing and capers to sliced beets and mix until well coated.  Season with salt and pepper and set aside.

3. Cut stems of beets and wash greens thoroughly.  Transfer to a medium saucepan filled with water over medium heat.  Cook until greens are bright green, about 3-4 minutes.  Drain greens and squeeze out excess water, cool, and chop coarsely.  Toss greens with enough dressing to coat.  Season with and salt and pepper to taste.

4. Lay ham in a single layer on serving platter.  Place greens on top of ham and top with beets.  Garnish with shaved manchego cheese and any remaining dressing.

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