Ensalada Verde with Idiazabal Cheese Recipe

Name: Ensalada Verde with Idiazabal Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sherry vinegar; 2 tablespoons very finely chopped shallot; 1 1/2 teaspoons very finely chopped thyme; 1 1/2 teaspoons whole-grain mustard; 1 1/2 teaspoons honey; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/4 pound thin green beans, trimmed; 3 romaine hearts, cut crosswise into 1/4-inch-thick strips; 1 bunch watercress, thick stems discarded, leaves coarsely chopped; 1 small head frisee, coarsely chopped; 2 cups baby arugula (2 ounces); 1 Granny Smith applehalved, cored and thinly sliced; 1 Bosc pearhalved, cored and thinly sliced; 1 Hass avocado, cut into 1/2-inch dice; 1/4 pound Idiazabal or Manchego cheese, coarsely shredded

Servings: persons

3 tablespoons sherry vinegar
2 tablespoons very finely chopped shallot
1 1/2 teaspoons very finely chopped thyme
1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons honey
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound thin green beans, trimmed
3 romaine hearts, cut crosswise into 1/4-inch-thick strips
1 bunch watercress, thick stems discarded, leaves coarsely chopped
1 small head frisee, coarsely chopped
2 cups baby arugula (2 ounces)
1 Granny Smith applehalved, cored and thinly sliced
1 Bosc pearhalved, cored and thinly sliced
1 Hass avocado, cut into 1/2-inch dice
1/4 pound Idiazabal or Manchego cheese, coarsely shredded

1
In a small bowl, mix the sherry vinegar with the shallot and thyme and let stand for 10 minutes.
2
Whisk in the mustard, honey and olive oil and season the dressing with salt and pepper.
3
In a medium saucepan of boiling salted water, cook the green beans until they are crisp-tender, about 3 minutes.
4
Drain and rinse the green beans under cold running water until they are cool; pat dry.
5
Cut the green beans into 1/2-inch lengths.
6
In a large bowl, toss the green beans with the romaine hearts, watercress, frisee, arugula, apple, pear, avocado and Idiazabal cheese.
7
Toss the salad with the dressing and season with salt and pepper.
8
Serve the salad at once.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons sherry vinegar, 2 tablespoons very finely chopped shallot, 1 1/2 teaspoons very finely chopped thyme, 1 1/2 teaspoons whole-grain mustard, and more.

Yes, Ensalada Verde with Idiazabal Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada Verde with Idiazabal Cheese

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