Chicory Salad with Manchego and Anchovy Dressing Recipe

Instructions

1. Step 1

   To make the anchovy dressing, first blend together the anchovies and water until they form a smooth cream | Ingredients: 3/4 oz of Cantabrian anchovy , 1 1/3 fl oz of water

2. Step 2

   Slowly drizzle the vegetable oil into the blender while it’s running – as you would for a mayonnaise – until it reaches an emulsified texture | Ingredients: 3 1/2 fl oz of vegetable oil

3. Step 3

   Transfer the anchovy dressing to a piping bag to make it easier to handle

4. Step 4

   For the vinaigrette, whisk together the olive oil and vinegar, then stir in the chives, walnuts and shallots | Ingredients: 1 2/3 fl oz of arbequina olive oil , 1 fl oz of moscatel vinegar , 1/3 oz of chives, finely chopped , 1/3 oz of walnuts, finely chopped , 1/3 oz of shallots, finely chopped

5. Step 5

   When you’re ready to build the salad, place the chicory on a plate, lightly dress with the vinaigrette and then pipe the anchovy cream on top (taking care to not overdress it) | Ingredients: 1 white chicory, leaves separated, washed and dried , 1 red chicory, leaves separated, washed and dried

6. Step 6

   Top with shavings of the manchego cheese and chopped piparras. Finish with chervil and dill cress | Ingredients: 1 1/2 oz of manchego cheese, or rosemary-infused manchego , 1/4 oz of piparras peppers, finely chopped , chervil, to garnish , dill cress, for garnish