Apple & Manchego Salad
On a recent trip to Las Vegas, I visited one of my favorite restaurants. Being off the strip, Firefly, a tapas restaurant, is a bit of a hidden gem. This time around, we decided to order a slew of tapas, and this salad came out and was an instant favorite. Before I even finished chewing my first bite, I knew I just HAD to recreate this tasty dish as soon as I got home!
Apple & Manchego Salad
Ingredients
- 1 tablespoon apple cider vinegar
- 2 tablespoons floral extra-virgin olive oil
- ¼ teaspoon honey
- Kosher salt
- Freshly ground black pepper
- 2 large Granny Smith apples
- 2 ounces Manchego, shredded using the medium holes of a cheese grater or food processor
- 2 tablespoons chopped cilantro, plus more for garnish
- 3 tablespoons toasted sliced almonds, crumbled, plus more for garnish
Instructions
- In a large bowl, whisk the vinegar, oil and honey until well combined.
- Season with salt and pepper, to taste.
- Using a mandolin fitted with the julienne attachment, carefully julienne the apples, add them to the bowl with the dressing, and toss to coat.
- Add the Manchego, cilantro and almonds and toss to combine; season with additional salt, to taste; let sit for 10 minutes.
- Transfer to a serving plate and garnish with additional cilantro and almonds. Eat immediately as this dish does not have a long shelf life.
