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,