Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette
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
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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 118
, pp. 21
July 5, 2012