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
Print recipe
| 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 |
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
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.
Karen says
I DO have a great way of cooking artichoke hearts and I will post the recipe when they are in season Denise! 🙂
Kathryn says
What a great salad, I love manchego cheese and this combination sounds really delicious.
Karen 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!
Elly 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.
Karen says
Thanks Elly, they worked very well together. 🙂
Kentish Keg-Meg says
Mmmm this sounds a great salad.Love the idea of using up bits and pieces. Am interested in our recipe for artichoke hearts.
Karen says
Will be posting artichoke hearts soon…..thanks Keg Meg!
Kentish Keg-Meg says
Having problems with keys on my computer .Last comment is missing a y . It should say your recipe not our.
Karen says
LOL! 🙂
laura@howtocookgoodfood 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
Karen says
Thanks. Will look out for your lovely salad posts Laura!
Jacqueline says
Wow, that looks amazing Karen and so different. Very, very appealing. Thanks for submitting it x
Karen says
Thanks Jac! It was a LOVELY challenge, thanks!
Marina@Picnic at Marina says
Mmm, good salad! My favorite would be sun-dried tomatoes, olives, pickles, and yes, artichokes. Non of which I have in refrigerator at this time… Sounds like I need to do some shopping! 🙂
Karen says
Oh YES! I could go for that combination!
kellie@foodtoglow 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!
Karen says
Thanks Kellie! I have been a busy bee!
kristy lynn @ Gastronomical Sovereignty says
you had me at Frisée…and Artichoke Hearts…and Membrillo..and
Manchego Cheese…and Sun-Dried Tomatoes. Seriously. It’s like we’re meant to be together or something 😉
Karen says
LOL! We have the same taste then….thanks!