Manchego is a sheep’s milk cheese from Spain – buttery textured, though firm, with a distinctive, mild flavor. If you are unable to locate it, try using Pecorino Romano, or domestic Parmesan (not imported which is harder) in its place. Some radishes can be pungent, even overwhelmingly so, in large amounts. Grating them into small strips using a standard box grater (largest size holes) allows each forkful of salad to find just the right balance of flavor and texture – spicy radish; soft, mellow cheese; crisp lettuce; and mustardy vinaigrette. You might also consider adding some chopped pecans like I did the other night.
Ingredients:
- 4-6 large lettuce leaves, rinsed and torn into salad-sized pieces
- 1 cup peeled, shredded Black Spanish radish
- Red onion, thinly sliced, to taste
- Shaved Manchego Cheese
- Chopped toasted pecans (optional)
Toss lettuce, radish and onion with enough mustard vinaigrette to coat. Refrigerate remaining vinaigrette for later use. Serve with shaved Manchego Cheese on top and nuts, if desired.
