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.