Arugula Salad With Shaved Manchego: A Taste of Spanish Sunshine

I’ll never forget the first time I tasted this salad. I was visiting my friend Judy in Barcelona. The vibrant flavors of Spain were already dancing on my tongue, but this simple salad she whipped up for lunch truly captured the essence of the Mediterranean. The peppery bite of the arugula, the sweet tang of sun-dried tomatoes, the nutty crunch of almonds, and the salty, slightly sharp bite of Manchego – it was an explosion of textures and tastes that I knew I had to recreate back home. Now, years later, it’s a staple in my kitchen, a reminder of sunny days and good friends.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1-2 tablespoons honey
• 2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• Coarse salt, to taste
• Fresh ground black pepper, to taste
• 2-3 tablespoons slivered almonds
• 2 bunches arugula, well rinsed, thick stems removed (About 1 lb)
• 1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
• 4 ounces Manchego cheese, thinly sliced

Equipment Needed

• Large bowl
• Whisk
• Vegetable peeler
• Serving plates

Instructions

1. In a large bowl, whisk together the honey and vinegar until thoroughly combined. Make sure the honey is well dispersed to evenly sweeten the vinaigrette.
2. While continuously whisking, slowly drizzle in the olive oil until the dressing is emulsified. This creates a smooth and cohesive vinaigrette. Season generously with coarse salt and fresh ground black pepper to taste. Remember, the Manchego is already salty, so adjust accordingly.
3. Add the well-rinsed arugula, thinly sliced sun-dried tomatoes, and slivered almonds to the bowl containing the vinaigrette.
4. Gently toss the ingredients together until the arugula is lightly coated with the dressing. Be careful not to overdress the salad, as this can make the arugula wilt.
5. Using a vegetable peeler, thinly shave the Manchego cheese directly into the bowl. Shaving the cheese creates delicate, flavorful curls that melt in your mouth. Add half of the shaved Manchego to the bowl and gently toss again to combine.
6. Divide the salad evenly among four serving or salad plates.
7. Top each serving with the remaining shaved Manchego cheese. This adds a final touch of elegance and flavor.
8. Serve immediately. This salad is best enjoyed fresh, before the arugula wilts or the cheese softens too much.

Expert Tips & Tricks

• Arugula Selection: Choose arugula with vibrant green leaves and a peppery aroma. Avoid bunches with wilted or yellowing leaves.
• Dressing Emulsification: For a stable vinaigrette, whisk the honey and vinegar vigorously before slowly drizzling in the oil. This helps to create a suspension that prevents the dressing from separating.
• Cheese Shaving: For best results, chill the Manchego cheese for about 15 minutes before shaving. This will make it easier to create thin, even slices.
• Sun-Dried Tomato Preparation: If your sun-dried tomatoes are very oily, pat them dry with a paper towel before slicing.
• Make-Ahead Tip: You can prepare the vinaigrette and slice the sun-dried tomatoes ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Add the arugula, almonds, and cheese just before serving.
• Balancing Flavors: Adjust the honey and vinegar in the vinaigrette to your personal preference. If you prefer a sweeter dressing, add a little more honey. If you prefer a tangier dressing, add a little more vinegar.

Serving & Storage Suggestions

Serve this Arugula Salad with Shaved Manchego immediately as a light lunch, a flavorful side dish, or a refreshing appetizer. It pairs beautifully with grilled chicken or fish, or alongside a crusty baguette. For an elegant presentation, consider using chilled plates.

While best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the arugula may wilt slightly and the cheese may soften. It is not recommended to freeze this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	250mg	11%
Total Carbohydrate	8g	3%
Dietary Fiber	2g	7%
Sugars	5g	–
Protein	7g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Substitution: If you can’t find Manchego cheese, you can substitute Pecorino Romano or Parmesan cheese. However, keep in mind that these cheeses have a stronger flavor than Manchego, so you may need to adjust the amount accordingly.
• Nut Variation: Replace the slivered almonds with toasted pine nuts, walnuts, or pecans for a different nutty flavor and texture.
• Fruit Addition: Add a few slices of fresh pear or apple for a touch of sweetness and contrasting texture.
• Herb Enhancement: Incorporate fresh herbs like basil or mint for a more complex flavor profile.
• Vegan Adaptation: For a vegan version, substitute the Manchego with a vegan hard cheese alternative or nutritional yeast for a cheesy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-washed arugula?

A: Yes, pre-washed arugula is a convenient option. Just be sure to check it for any remaining dirt or debris before adding it to the salad.

Q: What’s the best way to store sun-dried tomatoes packed in oil?

A: Once opened, store sun-dried tomatoes packed in oil in the refrigerator in an airtight container, submerged in the oil. This will help them stay fresh for longer.

Q: Can I make the vinaigrette ahead of time?

A: Absolutely! The vinaigrette can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just be sure to whisk it again before using.

Q: How do I prevent the arugula from wilting?

A: To prevent the arugula from wilting, be sure to dry it thoroughly after washing and don’t overdress the salad. Add the dressing just before serving.

Q: Can I add other vegetables to this salad?

A: Yes, feel free to add other vegetables such as roasted red peppers, grilled zucchini, or cherry tomatoes to this salad.

Final Thoughts

This Arugula Salad with Shaved Manchego is more than just a recipe; it’s a celebration of simple, fresh ingredients and vibrant flavors. I encourage you to try it and make it your own. Experiment with different variations and substitutions to create a salad that perfectly suits your taste. And most importantly, share it with friends and family and enjoy the taste of Spanish sunshine.