Picota Cherry and Manchego 'Tapas' Salad  Add/Read Comments

While technically a small 'starter'; this delicious salad is the first of my suggestions for a tapas dish. The original recipe, written by Jose Pizarro head chef and co-owner of the critically acclaimed Tapas Brindisa in London, made use of almonds (I subsititued toasted cashews) and Frisee salad (where I used peashoots).

Keeping to Spanish theme however, the cherries are the acclaimed Picota cherries from Spain and the cheese is Manchego. I forget the type of meat but this too is Spanish in origin.

Serrano Ham and Manchego Salad - Serves 4 as a starter

Ingredients
75g Frisée salad leaves 20 Picota cherries, pitted 25g Flaked almonds, toasted 4 Tablespoons extra virgin olive oil 2 Tablespoons apple or white wine vinegar Salt and pepper 200g Serrano ham 100g Manchego, cut into cubes 4 Stems of flat-leaf parsley, chopped

Method

1. Mix together the frisée, cherries and almonds in a bowl.
2. Whisk together the olive oil and vinegar, add to the salad and toss thoroughly.
3. Arrange the ham slices on a large plate and heap the salad in the middle.
4. Place the cheese around the salad, then scatter with parsley.