Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego

Name: Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego
Yield: Makes 4 main-course
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 1/2 cup sliced almonds; 1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika); 1 small shallot, minced; 2 tablespoons Sherry wine vinegar; 6 tablespoons extra-virgin olive oil; 1 large head of frisée (about 8 ounces), torn into bite-size pieces; 1/2 cup drained roasted red peppers from jar, cut into thin strips; 1 3-pound purchased chicken, meat torn into bite-size pieces; 2 ounces shaved Manchego cheese (about 1/2 cup)

By Molly Stevens

March 31, 2005

Recipe notes