Chicory salad with manchego and anchovy dressing
Ingredients
Metric
Imperial
Anchovy dressing
- 20g of Cantabrian anchovy
- 40ml of water
- 100ml of vegetable oil
Vinaigrette
Salad
- 1 white chicory, leaves separated, washed and dried
- 1 red chicory, leaves separated, washed and dried
- 40g of manchego cheese, or rosemary-infused manchego
- 5g of piparras peppers, finely chopped
- chervil, to garnish
- dill cress, for garnish
Method
To make the anchovy dressing, first blend together the anchovies and water until they form a smooth cream
- 20g of Cantabrian anchovy
- 40ml of water
Slowly drizzle the vegetable oil into the blender while it’s running – as you would for a mayonnaise – until it reaches an emulsified texture
- 100ml of vegetable oil
Transfer the anchovy dressing to a piping bag to make it easier to handle
For the vinaigrette, whisk together the olive oil and vinegar, then stir in the chives, walnuts and shallots
When you’re ready to build the salad, place the chicory on a plate, lightly dress with the vinaigrette and then pipe the anchovy cream on top (taking care to not overdress it)
- 1 white chicory, leaves separated, washed and dried
- 1 red chicory, leaves separated, washed and dried
Top with shavings of the manchego cheese and chopped piparras. Finish with chervil and dill cress
- 40g of manchego cheese, or rosemary-infused manchego
- 5g of piparras peppers, finely chopped
- chervil, to garnish
- dill cress, for garnish
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