Spanish Olive, Bleu Cheese And Chorizo Salad
November 20, 2015
2 Bunches Celery, trimmed and thinly sliced on the bias with leaves
1 Heads of romaine, slice thinly
2 C Pitted green olives (such as Manzanilla), thinly sliced
2 C Coarsely chopped parsley
2 C Marcona almonds
Spanish extra-virgin olive oil
3 T Sherry wine vinegar
2 lemons, zested
2 Lemon or lime, cut into wedges to serve on the side
8 oz Valdeon or Cabrales cheese
1 tsp. Black pepper
- In large bowl, toss lettuce, sliced celery, olives, nuts and parsley to a medium serving bowl.
- Top with cheese chunks and sprinkle paprika over top.
- Serve warm with the caramelized plantains and extra lemon or lime wedges on side.
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