Serrano Ham Salad With Almond Garlic Sauce Recipes

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ASPARAGUS AND SERRANO HAM SALAD WITH TOASTED ALMONDS



Asparagus and Serrano Ham Salad with Toasted Almonds image

Categories     Salad     Nut     Pork     Vegetable     Picnic     Quick & Easy     Vinegar     Almond     Asparagus     Spring     Prosciutto     Escarole     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

2 lb thin asparagus, trimmed and peeled
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped blanched almonds
2 tablespoons coarse dry bread crumbs
1/8 teaspoon ground cumin
3 tablespoons Sherry vinegar
1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
1/2 lb sliced serrano ham or prosciutto

Steps:

  • Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
  • Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
  • Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.

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