Ibérica Caesar Salad

Name: Ibérica Caesar Salad
Cook time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 7 oz broccoli florets, finely chopped; 2 tbsp olive oil; 0.5 tsp salt; 1 cup panko; 0.33 cup pistachios; 0.33 cup cranberries chopped; 2 tbsp olive oil; 0.25 cup parsley finely chopped; 4 tsp Dijon mustard; 2 tbsp anchovy paste; 1 tsp capers chopped; 6 tbsp mayonnaise; 2 tbsp lemon juice; 4 cloves garlic pressed; 2 tbsp Worcestershire sauce; 0.5 cup olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 1 head French lettuce hydroponic; 2 heads mini Romaine lettuce hydroponic; 0.25 cup red onion sliced; 3.5 oz Manchego cheese semicurado, shredded; 4 oz Iberian ham thinly sliced; 0.5 cup Parmesan cheese grated; 0.25 cup Parmesan cheese further grated for topping; 0.25 cup chives chopped

An elegant twist on the traditional Caesar salad, enriched with Iberian ham and Manchego cheese, perfect for a special Valentine's Day meal.

By @soulfoodmx

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

7 oz broccoli florets, finely chopped
2 tbsp olive oil
0.5 tsp salt
1 cup panko
0.33 cup pistachios
0.33 cup cranberries chopped
2 tbsp olive oil
0.25 cup parsley finely chopped
4 tsp Dijon mustard
2 tbsp anchovy paste
1 tsp capers chopped
6 tbsp mayonnaise
2 tbsp lemon juice
4 cloves garlic pressed
2 tbsp Worcestershire sauce
0.5 cup olive oil
0.25 tsp salt
0.25 tsp black pepper
1 head French lettuce hydroponic
2 heads mini Romaine lettuce hydroponic
0.25 cup red onion sliced
3.5 oz Manchego cheese semicurado, shredded
4 oz Iberian ham thinly sliced
0.5 cup Parmesan cheese grated
0.25 cup Parmesan cheese further grated for topping
0.25 cup chives chopped

Instructions

Preheat the oven to 400°F (200°C). In a food processor, pulse the broccoli florets until finely chopped, then spread onto a baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes or until tender.
Prepare the crumble by adding olive oil, panko, pistachios, and chopped cranberries to a skillet over medium heat. Stir frequently until the mixture is golden and fragrant. Mix with chopped parsley and set aside.
For the dressing, mix Dijon mustard, anchovy paste, capers, mayonnaise, lemon juice, garlic, and Worcestershire sauce in a bowl. Slowly whisk in olive oil until well emulsified. Season with salt and pepper.
Separate the leaves of the French and mini Romaine lettuces. Rinse and pat dry. Coat each leaf with the prepared dressing on both sides.
In a large mixing bowl, combine roasted broccoli, sliced red onion, Manchego cheese, and half of the Iberian ham. Add a portion of the dressing and gently toss until mixed.
Arrange a base layer of the dressed lettuce leaves on a serving platter. Top with a layer of the broccoli mixture, followed by the crumble, and grated Parmesan cheese. Repeat the layers until ingredients are used.
Finish with the remaining Iberian ham, a generous sprinkle of Parmesan, and chopped chives. Serve immediately.