Rocket Salad with Serrano Ham, Manchego Cheese and Hazelnuts
Photography by Aaron McLean.
Even though the three main ingredients in this salad come from different regions of Spain: La Mancha for Manchego cheese; Huelva for jamón and Catalonia for hazelnuts, they are perfectly suited to being served together, as in this salad.
Serves: 4
INGREDIENTS
100 grams wild rocket
100 grams baby spinach
12 slices Serrano ham
Manchego cheese for shaving
½ cup hazelnuts, roasted, loose skins rubbed off
Dressing
1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon grain mustard
1 clove garlic, crushed
¼ cup olive oil
sea salt and freshly ground pepper
METHOD
Dressing: Combine the shallot and vinegar in a bowl and leave for 10 minutes. Whisk in the remaining ingredients and season.
To serve: Toss the rocket and spinach with just enough dressing to coat the leaves. Lay the Serrano ham on serving plates and top with a pile of salad leaves. Shave over the Manchego cheese. Roughly chop the hazelnuts and scatter over the salad. Drizzle the remaining dressing over the top.
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