Green Salad with Manchego
Thomas J. Story
Because sometimes you want something fresh to balance out all the deep and savory flavors of the barbecue. Serve as a side, or include the grilled chicken and make it a meal.
This recipe, and others like it, can be found in the article Your Barbecue Just Got Better: 7 Recipes for an Epic Summer Feast.
How to Make It
1
In a large bowl, combine lettuce, walnuts, tomato, cucumber, radish, and red onion.
2
In another small bowl, whisk oil, sherry vinegar, salt, and pepper until emulsified.
3
Pour vinaigrette over lettuce mix and stir just to coat.
4
Top with grilled chicken, if using, and manchego and serve.
Ingredients
3 oz spring mix lettuce
2 tbsp toasted walnuts
½ cup cherry tomatoes
½ medium Persian cucumber, sliced
1 medium radish, sliced
½ small red onion, thinly sliced
2 tbsp olive oil
1 ½ tsp sherry vinegar
½ tsp kosher salt
freshly ground black pepper, to taste
½ cup grilled chicken, chopped (optional)
¼ cup shaved manchego cheese, for garnish
Directions
1
In a large bowl, combine lettuce, walnuts, tomato, cucumber, radish, and red onion.
2
In another small bowl, whisk oil, sherry vinegar, salt, and pepper until emulsified.
3
Pour vinaigrette over lettuce mix and stir just to coat.
4
Top with grilled chicken, if using, and manchego and serve.
