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 substituted 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.
Picota Cherry and Manchego Salad
- 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
- Mix together the frisée, cherries and almonds in a bowl.
- Whisk together the olive oil and vinegar, add to the salad and toss thoroughly.
- Arrange the ham slices on a large plate and heap the salad in the middle.
- Place the cheese around the salad, then scatter with parsley.