July 1, 2009

Picota Cherry and Manchego Salad

so good it could be a tapas! Oh, wait...

By In Recipes

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

Picota Cherry and Manchego Salad

Picota Cherry and Manchego Salad
Ensure all the ingredients are as fresh as possible to ensure a most delicious Spanish salad
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
  1. 75g Frisée salad leaves
  2. 20 Picota cherries pitted
  3. 25g Flaked almonds toasted
  4. 4 Tablespoons extra virgin olive oil
  5. 2 Tablespoons apple or white wine vinegar
  6. Salt and pepper
  7. 200g Serrano ham
  8. 100g Manchego, cut into cubes
  9. 4 Stems of flat-leaf parsley, chopped
  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.
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  1. maybelles mom July 2, 2009

    I love the idea of cherries and manchego.

  2. Lizzie July 5, 2009

    Manchego is one of my favourite cheeses, and this dish looks delicious. I never thought to put it with cherries and cashews, brilliant idea.