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.)
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)
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.)
Wash and dry your frisée lettuce leaves. Arrange them on a large platter or plate.
Build your salad by adding the ingredients as listed, ending with the caper berries as a garnish.
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.
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