Manchego, Orange & Walnut Salad from Spanish Online Cooking Class with Roberta Muir

Manchego cheese

🥗Healthier: low-fat cheese

💰Cheaper: feta cheese

Feta provides a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and still add crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing fat.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative with a milder taste.

Using a sharp knife cut the top and bottom off the oranges to reveal the flesh, stand them upright and cut down the sides to remove all skin and white pith. Holding a peeled orange in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Repeat with remaining orange.

Discard the outer segments of the fennel and shave the rest finely with a sharp knife or Japanese mandolin.

Shave the cheese into long thin slivers with a potato peeler or Japanese mandolin.

Place oil, vinegar, orange juice, salt and pepper in a screw top jar and shake well to combine.

Place lettuce and fennel in a bowl, toss with enough dressing to coat well, you may not need it all.

Arrange cheese slices on a serving platter or individual plates, top with salad then orange segments and walnut pieces and serve.

Spice Level:

Dietary

Allergens