Best Every Caesar-Spanish Style

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.

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

Instructions:

1. Whisk together lemon juice and saffron and let steep for 5 minutes. Set aside.
2. Place saffron steeped lemon juice, anchovies, garlic, capers, salt, sugar, egg yolks and dijon mustard in a blender. Blend until smooth, remove the lid cap and pour olive oil in a thin stream. Blend until smooth and creamy. Keep refrigerated until ready to serve.
3. Arrange romaine lettuce leaves on a platter and top with manchego, boquerones fillets, chopped almonds and croutons. Drizzle with dressing and sprinkle with pimenton and black pepper before serving.

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