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Chicken frisee salad with roasted peppers, manchego and Spanish paprika

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SKILL LEVEL :
Easy and quick

Spanish-influenced salad-for-dinner

This salad-for-dinner gives a nod to Spain, with sautéed almonds dusted in smoked Spanish paprika, a Spanish Jerez vinegar dressing and shavings of manchego cheese.  I found this  recipe in the April 2005 issue of Bon Appétit. I size up the original recipe so there is plenty for dinner, use olive oil instead of butter, and add a cup of tear drop tomatoes. Because of the durability of the friseéé the salad holds up well after dressing and can be enjoyed the next day.

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Roast your own chicken or cheat with a grocery store chicken

If you don't have time to roast a chicken, cheat with a store-bought roast chicken. The easiest way to shred store-bought chicken is to shred it right when you get home from the store when the chicken is still warm. Once refrigerated shredding is harder. You can make ahead by shredding the chicken, cleaning the lettuce, and preparing the almonds and dressing in advance. Assemble right before you serve.

Chicken frisee salad with roasted peppers, manchego and Spanish paprika

Prep

Cook

Total

Yield 4 -6 servings

Smokey Spanish paprika-dusted almonds and manchego cheese make this chicken and frisee salad a delicious, quick and light dinner.

Ingredients

  • Generous splash of olive oil
  • 1 cup sliced almonds
  • 1 t of smoked spanish paprika (Pimenton de la Vera)
  • Sea salt to taste
  • 1 small shallot, minced
  • 2 T Spanish Jerez vinegar
  • 6 T good quality extra-virgin olive oil
  • 3 heads frisee, cleaned and cut into pieces
  • 1 cup drained, and sliced jarred roasted red peppers
  • 1 pint of tear-drop or cherry tomatoes
  • 3 cups shredded roast chicken
  • 3 ounces manchego, shaved

Instructions

  1. Pour a splash of olive oil into a hot pan. Heat and add almonds. Toast until brown, stirring frequently so they don't burn. This takes just a couple minutes. Turn almonds onto a plate lined with a paper towel. Sprinkle Pimenton de la Vera on almonds and toss in paper towel until coated. Season to taste with sea salt.
  2. Put shallots in a small bowl and add vinegar. Gradually whisk in olive oil to create an emulsion. Season with salt and pepper to taste. Set aside.
  3. Toss frisse, red peppers, tomatoes, chicken, manchego and almonds with dressing.

 

THIS SERVES WELL WITH

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