Treviso Salad With Orange Vinaigrette And Manchego Food

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TREVISO, WALNUT, AND GRUYèRE SALAD



Treviso, Walnut, and Gruyère Salad image

Provided by Tori Ritchie

Categories     Salad     Cheese     Leafy Green     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     High Fiber     Walnut     Chive     Christmas Eve     Lettuce     Radicchio     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

Steps:

  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
  • Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

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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