Spanish Asparagus Salad With Orange And Manchego Cheese Recipes

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ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE



Arugula, Apples & Manchego in Cider Vinaigrette image

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

Provided by Jennifer Segal

Categories     Salads

Yield 4

Number Of Ingredients 11

5 ounces arugula or baby arugula
1 crisp apple, such as Fuji or Honeycrisp
3½ ounces Manchego, thinly sliced
½ cup sliced almonds, lightly toasted if desired
2 tablespoons cider vinegar
6 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallots, from 1 shallot
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
  • Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

Nutrition Facts :

ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

Steps:

  • Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • It is best to do this about an hour or so in advance to let the flavors "marry".
  • Semplice!

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS



Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Vegetarian     Quick & Easy     Lunch     Apple     Walnut     Arugula     Fall     Healthy     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

Steps:

  • Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
  • Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
  • Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
  • Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS



Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

  • Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
  • Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
  • Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
  • To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

MARINATED MANCHEGO CHEESE



Marinated Manchego Cheese image

Make and share this Marinated Manchego Cheese recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time P3DT5m

Yield 2 serving(s)

Number Of Ingredients 7

5 ounces manchego goat cheese (or any other goat cheese)
1 garlic clove, smashed
1 tablespoon white wine vinegar
3 tarragon, sprigs
3 fresh thyme sprigs
1 teaspoon black peppercorns
olive oil, to cover

Steps:

  • Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
  • Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE



Spanish Asparagus Salad With Orange and Manchego Cheese image

I added the manchego cheese. I couldn't help it. If you cannot find good quality fresh asparagus I suggest Trader Joe's frozen asparagus tips for this recipe. Use the best olive oil you can find (most expensive doesn't always indicate the best quality). From Vegetarian: Best Ever Recipe Collection.

Provided by COOKGIRl

Categories     Citrus

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 cup fresh asparagus spear (or use equivalent amount of frozen asparagus spears, thawed to room temperature)
2 medium oranges
1/2 cup red onion, sliced and cut into crescents
2 tomatoes, ripe but firm, cut into eighths
3 cups romaine leaves, chopped into narrow strips
2 ounces manchego cheese, for garnish (optional)
2 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
1/2 orange, zest of, finely minced
1 tablespoon reserved orange juice
salt
fresh ground black pepper

Steps:

  • In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
  • Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
  • In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
  • In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
  • Add shaved manchego to each salad serving if desired.
  • Serve with crusty bread.

Nutrition Facts : Calories 177.4, Fat 9.7, SaturatedFat 1.4, Sodium 21.3, Carbohydrate 22, Fiber 6.7, Sugar 13.8, Protein 4.5

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