Salads
Amanida Andorrana (Andorran Mixed Salad with Cheese and Nuts) (Amanida Andorrana)
Ingredients
- - Mixed salad greens — 200g (6 cups)
- - Local semi-cured cheese, cubed — 100g (3/4 cup)
- - Walnuts, roughly chopped — 50g (1/2 cup)
- - Dried figs or raisins — 40g (1/4 cup)
- - Olive oil — 40ml (3 tbsp)
- - Sherry vinegar — 15ml (1 tbsp)
- - Salt — 3g (1/2 tsp)
Method
- Combine the salad greens, cubed cheese, walnuts and dried figs in a large bowl.
- Whisk together olive oil, sherry vinegar and salt to make the dressing.
- Drizzle the dressing over the salad just before serving.
- Toss gently and serve immediately.
Introduction: A hearty mixed salad of leafy greens, local cheese, walnuts and dried fruit, dressed simply with olive oil and vinegar.
Cultural Background: This style of hearty, ingredient-rich salad reflects the mountain pantry of Andorra, where preserved cheeses, nuts and dried fruits keep well through the colder months.
Tips: Toast the walnuts lightly beforehand for extra flavour and crunch. Dress the salad just before serving to keep the greens crisp.
Variations: Add sliced pear for a sweeter, juicier contrast. Use a soft goat cheese instead of the semi-cured cheese for a creamier version.
Vegetarian/Vegan: Naturally vegetarian; for a vegan version, omit the cheese or replace with a plant-based alternative.
Serving Suggestions: Serve as a starter or light lunch alongside crusty bread.
Storage: Best assembled fresh; components can be prepped ahead and combined just before serving.
Reheating: Not applicable — served cold.
Nutrition: 240 kcal | Protein 7g | Carbs 14g | Fat 18g
FAQs:
Q: What’s a good substitute for the local cheese? A: A firm, mild sheep’s or cow’s milk cheese, such as manchego or a young pecorino, works well. Q: Can this be made ahead for a gathering? A: Prep the components ahead, but combine and dress just before serving to keep everything fresh.
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