Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego


  • 2 ounces shaved Manchego cheese
  • 2 tablespoons unsalted butter
  • ½ teaspoon Pimentn de La Vera (Spanish smoked paprika)
  • 2 tablespoons Sherry wine vinegar
  • ½ cup roasted red peppers from jar
  • 6 tablespoons extra-virgin olive oil
  • 1 3-pound purchased chicken
  • + 3 more ingredients
    • 1 large head of frisée (about 8 ounces)
    • 1 small shallot
    • ½ cup sliced almonds

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 Pimentn de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.) Whisk ...

View full recipe at Epicurious


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