... Spanish Salad

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Serves 4



1 small head frisee, torn into bite-size pieces (escarole works well too)
1 small head radicchio, shredded into bite-size pieces
2 tablespoons sherry vinegar
1 clove garlic, minced
1 teaspoon kosher salt
5 tablespoons olive oil
2 oranges, peeled and cut into segments
1/2 fennel bulb, thinly sliced
1/3 cup Marcona almonds
 Manchego cheese, shaved, optional


Mix together the frisee (or escarole) and radicchio. In a separate bowl, mix together the vinegar, garlic, salt and olive oil. Put the lettuces on a large platter (or on individual plates) and top with the oranges, fennel, almonds and cheese, if using. Toss with the dressing, and serve immediately.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927