Ensalada Del Teatro Recipe
Arugula, red onion, tomato, Manchego, sea salt, sherry vinegar reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing and Toppings
Method
Salad Preparation
- 1
Prepare the Arugula
Rinse the arugula leaves thoroughly under cold water to remove any dirt or grit. Drain well and place in a large salad bowl.
- 2
Slice the Red Onion
Peel the red onion and slice it thinly. If the flavor is too strong, soak the slices in cold water for 10 minutes, then drain and add to the salad bowl.
- 3
Chop the Tomatoes
Wash the tomatoes, then chop them into bite-sized pieces. Add the chopped tomatoes to the salad bowl with the arugula and red onion.
Adding Cheese and Seasoning
- 4
Add Manchego Cheese
Grate or slice the Manchego cheese into small pieces and sprinkle it over the salad mixture in the bowl.
- 5
Season with Sea Salt
Sprinkle the sea salt over the salad to taste. Start with 1 teaspoon and adjust according to your preference.
Preparing the Dressing
- 6
Make the Sherry Vinegar Reduction
In a small saucepan, pour the sherry vinegar and bring it to a gentle boil over medium heat. Reduce the heat and let it simmer until it thickens and reduces to about 1/4 cup. This should take around 10-15 minutes. Remove from heat and let it cool slightly.
Final Assembly
- 7
Dress the Salad
Drizzle the sherry vinegar reduction over the salad. Toss gently to combine all the ingredients and ensure they are well coated with the dressing.
- 8
Serve
Divide the salad into individual serving bowls or plates and enjoy immediately as a fresh and vibrant appetizer or side dish.
