Green Salad With Serrano Ham And Tomato Vinaigrette
This Spanish-inspired salad bursts with flavors of ripe tomatoes, fragrant garlic, and warming spices, all coming together in a zesty vinaigrette. Crisp lettuce leaves create a bed for a colorful assortment of toppings: slices of hard-cooked eggs, pungent green onions, savory serrano ham, and briny olives. Each bite is a delightful mix of textures and tastes, making this salad a vibrant and satisfying meal that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. ripe tomatoes, peeled, seeded and
- coarsely chopped
- 3 garlic cloves, minced
- 1 Tbs. sweet paprika
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/2 cup extra-virgin olive oil
- 6 to 8 Tbs. sherry wine vinegar
- 2 heads romaine or butter lettuce, leaves
- separated and torn into bite-size pieces
- 2 hard-cooked eggs, peeled and sliced
- 2 or 3 green onions, thinly sliced
- 1/4 lb. serrano ham, thinly sliced and cut into
- strips
- 1/3 cup mixed black and green olives
Instructions
- To make the vinaigrette, in a blender or food processor, combine the tomatoes, garlic, paprika, cumin and salt and pulse to puree. With the motor running, slowly add the olive oil and vinegar, processing until fully incorporated.
- Place the lettuce in a bowl. Drizzle on just enough of the vinaigrette to coat, toss well and transfer to a platter. Top with the eggs, onions, ham and olives. Spoon the rest of the vinaigrette on top.
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