This refreshing salad combines crisp romaine lettuce with tangy boquerones, savory anchovies, nutty manchego cheese, and crunchy almonds, all topped with a rich saffron-infused lemon dressing. Garnished with pimenton and black pepper, it offers a delightful mix of textures and flavors, perfect for a sophisticated appetizer or light main course.
Best Every Caesar-Spanish Style
About this Recipe:
Course: Side
Cuisine: Continental
Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
saffron caesar dressing:
4 tablespoons lemon juice
1/2 teaspoon saffron
6 Arroyabe Anchovies in Oil fillets
2 garlic cloves, peeled
1 teaspoon capers
1/2 teaspoon kosher salt
1 teaspoon sugar
2 egg yolks
2 teaspoons Dijon mustard
1/2 cup Castillo d Canena Olive Oil
salad ingredients:
2 heads romaine lettuce, leaves removed
1/4 cup manchego cheese, grated or shaved
10-12 Matiz Boquerones fillets
1/8 cup Marcona Almonds, chopped
1 cup croutons
1/2 teaspoon Rey de la Vera D.O. Pimenton
1 teaspoon cracked black pepper