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Small Plates & Salads · Recipe No. 464

Catalan-Style Salad

A quick Catalan-style salad with chicory, mandarin oranges, figs, toasted pine nuts and Manchego, tossed in a sherry vinegar dressing. Ready in 10 minutes!

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Catalan-style salad
Recipe

Catalan-Style Salad

Servings
2 servings
Time
10 minutes
Ingredients for
2 servings

The instructions use metric amounts.

Ingredients

Dressing

You may have noticed, or maybe not, that I've unfortunately been posting less often. Sadly, my daily responsibilities and a ton of afternoon appointments don't let me blog as much as I'd like. Unfortunately, that's just how it is right now. But I have no intention of giving up. I cook and bake for you and I think about you, wondering what delicious thing to show you next.

Today I have a delicious salad for you, which my husband made. This Catalan-style salad goes perfectly with light dishes, and also with pasta, for example spaghetti carbonara, and the recipe for that is coming to the blog soon. Both recipes come from probably my favorite chef, Jamie Oliver, and I picked them up from his show about 15-minute meals. This salad is also great with fresh bread for dinner. Just add a good Spanish wine and a lovely evening is guaranteed.

Catalan-Style Salad

Instructions - Catalan-Style Salad:

Toast the pine nuts in a dry skillet until golden. Cut the chicory in half, cut out the hard core and chop it. Cut the rest of the chicory in half again lengthwise. Arrange it together with the spinach on a platter and add a few mint leaves. I used chicory and iceberg lettuce.

Peel the mandarin oranges and cut them into slices. Arrange them over the salad and sprinkle with the pine nuts.

Prepare the dressing. Whisk the olive oil with the sherry vinegar, honey, salt and pepper.

Grate the cheese on a grater, or shave it with a vegetable peeler, straight onto the salad. Drizzle the dressing over the salad and serve.

Enjoy!