Ensalada Mono Recipe

Toast and spice almonds

If almonds are raw, warm a small dry skillet over medium heat. Add the Marcona almonds and toast, tossing frequently, until fragrant and lightly golden, 3–5 minutes. Remove from heat and place in a bowl.

While still warm, drizzle 1 tsp extra-virgin olive oil over the almonds and sprinkle 1 tsp sweet pimentón, 1/4 tsp hot smoked paprika or cayenne (if using), and 1/4 tsp fine sea salt. Toss quickly to coat evenly. Spread on a piece of parchment to cool completely — this helps the spice adhere and prevents sogginess.

Make the vinaigrette

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp sherry vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust acidity or seasoning as desired.

Prepare cheese and produce

Trim and gently dry the mixed baby lettuces. Halve the cherry tomatoes. Thinly slice the red onion. Cut the Manchego into small triangles or shave it into thin shards with a vegetable peeler or knife (about 6 oz total). Zest one lemon to get ~1 tsp zest and chop 2 tbsp parsley.

Place the lettuces in a large salad bowl. Add halved cherry tomatoes, sliced red onion, and chopped parsley. Sprinkle lemon zest over the greens.

Lightly dress the salad: drizzle about 2/3 of the prepared vinaigrette over the greens (reserve some for guests or extra if you prefer). Using salad tongs or clean hands, toss gently but thoroughly so all leaves are lightly coated. Start with less dressing and add more to taste — you want the leaves coated, not soaked.

Scatter the Manchego shards or triangles over the dressed salad. Sprinkle the cooled Pimentón Marcona almonds across the top. Finish with a final pinch of sea salt and 1/2 tsp freshly ground black pepper if desired.

Serve immediately on individual plates or family-style. Pass remaining vinaigrette at the table.