INGREDIENTS:Hot Garlic Vinaigrette: 3 cups olive oil 8 oz. minced garlic 1 ½ cups sherry vinegar 1 Tbsp. salt 1 ½ tsp. black pepper 7 oz. all-purpose flour 1 Tbsp. salt, divided 1 ½ tsp. black pepper, divided 6 eggs 1/3 cup water 4 oz. panko (Japanese toasted bread crumbs) 3 oz. natural sliced almonds, ground 12 8-oz. (1 inch) slabs Manchego cheese 1 ½ cups olive oil 12 oz. blanched, slivered almonds, toasted 3 oz. chopped fresh parsley DIRECTIONS:To make hot garlic vinaigrette: In large ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.