Ingredients
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6 cups romaine lettuce (or a combination) or 6 cups iceberg lettuce (or a combination)
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2 ripe tomatoes, cored and cut into eighths
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1/4 large sweet onion, thinly sliced
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1/2 cup swiss cheese, cut into 1/4-inch cubes
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3/4 cup ham, cut into 1/4-inch cubes
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1/4 cup pitted green olives, chopped
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2 -3 garlic cloves, very finely chopped
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1/2 teaspoon oregano
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1 teaspoon Worcestershire sauce
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1 1/2 tablespoons white wine vinegar
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1 tablespoon lemon juice
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1/3 cup extra-virgin olive oil
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salt and pepper
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2 tablespoons freshly grated parmesan cheese
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2 tablespoons unsalted butter, softened
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1/2 tablespoon extra-virgin olive oil
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1/2 garlic clove, very finely chopped
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1/4 French baguette, cut into eight 1/2-inch thick slices
Instructions
- Preparation:
- Preheat the oven to 325°F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
- Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
- In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to salad and toss well. Season with salt and pepper to taste, sprinkle with the grated Parmesan and serve with Smoked Paprika-Manchego Croutons.