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butter almonds paprika shallot sherry wine vinegar extra-virgin olive oil head of frisee red peppers chicken manchego cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 cup sliced almonds
- 1/2 teaspoon Pimenton de La Vera (Spanish smoked paprika)*
- 1 small shallot, minced
- 2 tablespoons Sherry wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 large head of frisee (about 8 ounces), torn into bite-size pieces
- 1/2 cup drained roasted red peppers from jar, cut into thin strips
- 1 3-pound purchased chicken, meat torn into bite-size pieces
- 2 ounces shaved Manchego cheese (about 1/2 cup)
Method
- Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimenton de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisee, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
- **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
