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Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

Scott Phillips

Servings: 4

The flavors of Spain–Serrano ham, sherry vinegar, manchego cheese–give this salad its character.


  • 9 Tbs. extra-virgin olive oil
  • 2 Tbs. finely grated manchego
  • 1/4 tsp. paprika
  • 1/2 loaf rustic sourdough bread, cut into 3/4-inch cubes (about 4 cups)
  • 1-1/2 Tbs. sherry vinegar
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 5 oz. (5 cups) mixed baby greens
  • 3/4 cup pitted and halved medium green olives (such as manzanilla or picholine)
  • 12 very thin slices of Iberico or Serrano ham,  torn into bite-size pieces

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 230
      Fat (g): 16
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 750
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 8


  • Heat the oven to 400°F. In a medium bowl combine 6 Tbs. of the oil, the manchego, and paprika. Toss the bread cubes with the flavored oil. Arrange the bread on a baking sheet and bake in the center of the oven until crisp and golden-brown, 6 to 8 minutes. Cool completely.
  • In a small bowl, combine the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.
  • In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the olives and croutons and toss. Divide the salad among the serving plates, top each with 3 torn slices of ham, and serve.


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