Salada Dos Acores Recipe

Name: Oporto Fooding House & Wines Salada Dos Acores Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 3 heads little gem lettuce; 1 medium fennel bulb; 2 tbsp preserved lemon (rind only), finely diced; 75 g Sâo Jorge cheese (or aged Manchego), thin shavings; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil (for finishing); 1 tsp sea salt; 4 tbsp mayonnaise (preferably light or olive oil–based); 2 tbsp plain Greek yogurt; 2 cloves garlic cloves, grated or finely minced; 1 tbsp fresh lemon juice; 1 tsp white wine vinegar; 1 tbsp olive oil; 1 tsp honey or agave (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper

Inspired by Oporto Fooding House & Wine

Time25m

Serves4

little gem, shaved fennel, preserved lemon, Sâo Jorge cheese, black pepper, creamy garlic dressing

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Ingredients

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Salad

3 heads little gem lettuce

1 medium fennel bulb

2 tbsp preserved lemon (rind only), finely diced

2 2/3 oz (75 g) Sâo Jorge cheese (or aged Manchego), thin shavings

1 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil (for finishing)

1 tsp sea salt

Creamy garlic dressing

4 tbsp mayonnaise (preferably light or olive oil–based)

2 tbsp plain Greek yogurt

2 cloves garlic cloves, grated or finely minced

1 tbsp fresh lemon juice

1 tsp white wine vinegar

1 tbsp olive oil

1 tsp honey or agave (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Prepare salad components

Clean and halve lettuces

Remove any wilted outer leaves from little gem lettuce. Rinse under cold water, shake to remove excess water, then blot dry with kitchen towels. Slice each head lengthwise into quarters (or halves if preferred) to create bite-sized wedges or leaves.

Shave the fennel

Trim the fennel bulb: remove fronds and the tough core base. Using a mandoline set to a thin setting or a sharp knife, shave the fennel into very thin slices. Place shaved fennel in a bowl of cold water for 5 minutes to crisp, then drain and dry on paper towels.

Prepare preserved lemon

If using whole preserved lemons, rinse lightly to remove excess salt, then remove pulp and finely dice only the rind. Measure out 2 tablespoons of finely diced preserved lemon rind. If using jarred preserved lemon paste, use 2 tablespoons directly.

Shave Sâo Jorge cheese

Using a vegetable peeler or a sharp knife, shave thin ribbons of Sâo Jorge cheese. Reserve 75 g for the salad and shave a few extra for garnish if desired.

Make creamy garlic dressing

In a medium bowl, combine 4 tablespoons mayonnaise and 2 tablespoons Greek yogurt. Add the grated or finely minced garlic, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 tablespoon olive oil, and 1 teaspoon honey (if using). Whisk until smooth.

Season the dressing with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity (more lemon juice or vinegar) or sweetness (more honey) as needed. If the dressing is too thick, whisk in 1–2 teaspoons of cold water to reach a pourable but creamy consistency.

Cover and chill the dressing for at least 10 minutes to let flavors marry (can be made up to 24 hours ahead).

Assemble salad

In a large mixing bowl, combine the torn or quartered little gem lettuce with the drained shaved fennel. Add the 2 tablespoons finely diced preserved lemon and gently toss to distribute.

Add 3 tablespoons of the creamy garlic dressing to the salad and toss gently to coat leaves evenly. Add more dressing, 1 teaspoon at a time, if you prefer a saucier salad—reserve some dressing for guests who want extra.

Transfer the dressed salad to a serving platter or divide among plates. Arrange the Sâo Jorge cheese shavings over the top.

Finish with 2 tablespoons extra-virgin olive oil drizzled over the salad, sprinkle 1 teaspoon sea salt evenly (or to taste), and grind 1 teaspoon freshly ground black pepper over the top.

Garnish with a few fennel fronds or extra preserved lemon pieces if desired and serve immediately.