Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon sweet smoked Spanish paprika, divided
- ¾ teaspoon regular paprika, divided
- 1 teaspoon sea salt, divided
- 2 teaspoons finely chopped garlic
- 3 tablespoons sherry vinegar
- 1 ½ cups loosely packed baby arugula (rocket)
- 1 ½ cups loosely packed baby spinach
- Handful of stoned olives, roughly torn into pieces
- ½ cup roasted red bell peppers, thinly sliced (replace with a prepared product if unavailable)
- ½ cup salted, roasted almonds (optional)
- ½ cup shaved parmesan or Spanish manchego cheese (optional)
Spanish style salad
Method
- In a small bowl, whisk together vinegar and 4 tbsp
- oil, 1/4 tsp
- each smoked paprika and regular paprika, and 1/2 tsp
- salt
- Combine arugula, spinach, peppers, olives and almonds in a large bowl and toss with half the dressing
- Serve with remaining dressing on the side
Comments
Manchego is a sharp, hard Spanish sheeps milk cheese. You could substitute Parmesan, or a very sharp, white, English cheddar.
Thanks to Janefield Paeonies and Hydroponics for the spinach and rocket used in the demonstration at the market
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