Shredded Greens & Manchego Salad

Looking for an Easter recipe to brighten up this year’s table? 

My Shredded Greens & Manchego Salad fits the bill perfectly. 

When spring rolls around, I like to incorporate lighter colored greens in my foods - lots of cucumber, asparagus, basil and even summer peas paired with an anti-mold agent like artichoke. 

Taking inspiration from my Spanish roots, this year’s Easter table will feature a salad made of shredded cucumber and leeks, topped with fresh asparagus, duck bacon and light curls of manchego.       

Why It’s Wild: 

Made from sheep’s milk, manchego is the perfect cheese for those who have trouble with cow dairy, while duck bacon contains high levels of Vitamin B and no preservatives, as compared to standard bacon. Cucumbers are highly mineralizing, while asparagus and leeks are rich in polyphenols and antioxidants. 

You Will Need:

• ½ organic English cucumber, finely grated or shredded   
• 1 leek, shredded into strips
• 1 cup asparagus stalks, cut into thirds
• ½ cup duck bacon, cut widthwise into ¼ inch strips
• ½ cup Manchego cheese, grated into light flakes
• 2 tbsp olive oil
• 1 tsp dijon mustard
• ½ tsp celery seed
• Salt & pepper, to taste

To prepare Greens:

-Clean cucumbers, leek and asparagus in a bowl of warm water and veggie wash or white vinegar. 

-Use a grater or vegetable spiralizer to thinly grate cucumber. 

-Cut the ends off asparagus stalks, then cut remaining stalks in thirds. Set cucumbers and asparagus aside. 

-Cut the root bulb and most of the dark green leaves from the leek, leaving the white and light green stem. 

-Using a Medium saucepan, simmer 2 cups of water. Place leek into boiling water and blanch, turning with a wooden spoon so that all sides are cooked. This should take about 45 seconds per side. 

-Remove leek and allow to cool for about 10 minutes. When the leek is cool, slice leek through to its core. 

-Peel each layer away and rinse in cool water, removing any remaining dirt (leeks tend to be very gritty!). 

-Pat leek leaves dry & using a paring knife, cut leaves using the julienne method, creating strips of about ⅛ inch width. 

-Combine leeks, cucumber and asparagus in a bowl and season with salt and pepper (about ½ tsp combined). Drizzle lightly with olive oil. 

To make bacon: 

-In a cast-iron skillet or medium saucepan, heat ½ tbsp olive oil and fry duck bacon on each side until well-cooked and crispy, about 16-18 minutes total. Allow to cool and pat off any remaining grease.  

To assemble salad:

-Combine 2 tbsp olive oil with dijon mustard, celery seed and a pinch of salt and pepper. Stir to combine. Add to greens and toss until evenly coated. 

-Top with bacon and shreds of fresh manchego  

Enjoy! Serves 1-2. Double or triple recipe for a larger group.

To The Tru of You,