Frisée Salad with Artichoke Hearts, Membrillo, Manchego Cheese & Sun-Dried Tomatoes

Frisée Salad with Artichoke Hearts, Membrillo, Manchego Cheese & Sun-Dried Tomatoes

Frisée Salad with Artichoke Hearts, Membrillo,

Manchego Cheese & Sun-Dried Tomatoes

No Croutons Required

The No Croutons Required challenge set by Jacqueline over at Tinned Tomatoes this month is one that is right up my street; make a vegetarian soup or salad recipe using antipasti from your store cupboard, such as peppers, sun-dried tomatoes, courgettes and artichokes in little jars………easy peasy! I ALWAYS have lots of little jars and tins tucked away in my pantry with all of these ingredients, as I love adding them to just about every meal I prepare or cook, so I raided my fridge for bits and bobs that were lurking there and came up with these five core ingredients for my salad entry:

Silverskin Onions, Artichoke Hearts, Caper Berries, Sun-Dried Tomatoes and Marinated Pimento Stuffed Olives

As we are about to set off on a marathon drive back home to the UK after being in France for Easter, I was delighted that challenge would help me use all of my odds and ends up in the fridge. Although the weather has not been that kind over the last few days – it has turned cold and we have had icy rain, I still hankered after a salad rather than soup; so this lovely gourmet salad was invented, and all the better as I also found some home-made Membrillo ( Elizabethan Quince Cheese ~ Membrillo ) as well as some Manchego cheese in the fridge too. We ate this for lunch, sat next to our wood burning fire, with a cup of tea and some crusty bread……just perfect! But, as you may see from the photos, I managed to photograph my salad OUTSIDE in between rain storms and whilst the sun was shining.

My salad using up bits and bobs of antipasti from the fridge

The salad was excellent, and the frisée lettuce added a slightly bitter taste that offset all the other flavours. I made a quick dressing using some oil from the sun-dried tomatoes and then added a slug of sherry vinegar before seasoning it with salt and pepper. I loved the sweetness that the membrillo added to the flavour combination as well as the divine saltiness of the Manchego cheese……which, is a personal favourite of mine. It always amazes me how many simple and yet stunning recipes are born of leftovers or sundry ingredients that you would not normally put together…….this is a salad that I will be making again, even if I have to buy the ingredients specially in order to make it! Thanks Jac for a great challenge, I loved this one. See you later with more bread for British Bread Week, as well as some spring garden photos…….bye for now, Karen.

Frisée Salad with Artichoke Hearts, Membrillo, Manchego Cheese & Sun-Dried Tomatoes

Frisée Salad with Artichoke Hearts, Membrillo, Manchego Cheese & Sun-Dried Tomatoes

Serves 2
Prep time 5 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Formal Party
Region Spanish
By author Karen S Booth
A fabulous gourmet salad made with bits and bobs from opened antipasti jars; I used sun-dried tomatoes, artichoke hearts, pickled onions, olives and caper berries, as well as some home-made Membrillo with some Spanish Manchego cheese. (Manchego is a delicious Spanish hard cheese made of sheep’s milk, and Membrillo is quince paste or quince cheese.)

Ingredients

  • Frisée lettuce (about 3 to 4 large handfuls)
  • 4 tinned artichoke hearts (cut in half and quarters if very large)
  • 4 sun-dried tomatoes, in oil (drained and finely diced)
  • 12 or more pimento stuffed green olives (add as many as you like)
  • silverskin onions (about 4 per platter)
  • 40g to 50g Manchego cheese (shaved into large slivers)
  • Membrillo (quince paste, about 40g to 50g, cut into small dice)
  • caper berries (to garnish, about 4 per platter)
  • salad dressing (I used some sun-dried tomato oil mixed with sherry vinegar and seasoned with salt and pepper)

Note

A fabulous gourmet salad made with bits and bobs from opened antipasti jars; I used sun-dried tomatoes, artichoke hearts, pickled onions, olives and caper berries, as well as some home-made Membrillo with slivers of Spanish Manchego cheese. ( Manchego is a delicious Spanish hard cheese made of sheep’s milk, and Membrillo is quince paste or quince cheese.)

Directions

Step 1 Wash and dry your frisée lettuce leaves. Arrange them on a large platter or plate.
Step 2 Build your salad by adding the ingredients as listed, ending with the caper berries as a garnish.
Step 3 Season the salad and add the salad dressing; serve with crusty bread and a glass of chilled white wine for a fabulous lunch or summer supper dish.

Frisée Salad with Artichoke Hearts, Membrillo, Manchego Cheese & Sun-Dried Tomatoes

What is your favourite salad combination?

Do you buy lots of little jars of antipasti such as artichokes, sun-dried tomatoes, olives, courgettes and other lovely tinned vegetables?

If so, what are your favourites?

Comments

  1. Denise says

    Love a bits and bos salad – I was hoping you were going to tell me how to cook artichoke hearts as I have had miserable results from cooking them fresh.

    • says

      Thanks so much Kathryn! The combination seemed a little crazy as I lined the jars up, but the proof was in the eating and the salad was delicious!

  2. says

    I love the idea of this! You’re right, they’re ingredients I would never think of putting together, but I LOVE manchego and memrbillo and also artichoke antipasti, so actually I’m surprised I’ve never combined them before. Great idea.

  3. says

    Yet another great dish and you seem to know all the foods I love to eat myself! I love the lettuces that you get in France sold in perfect condition, especially the frisee and escarole. I have just been making a seasonal salad myself that I need to post.
    Enjoy your visit to Blog camp xx

  4. says

    Probably twice a week I make a bits and bobs type salad, with today’s featuring, among other things, organic turkey breast, herbs, leaves, radish, peppers, oranges, red onion, avocado and some micro herbs that I am experimenting with, all topped off with a homemade ranch dressing. Really it was about the dressing though! I love manchego and the rest of the salad sounds worthy of it’s glorious but showery setting. Loved your bread post with the cute pots too. You work too hard!

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