Ingredients with Measurements:
- 4 cups baby arugula
- 1 can artichoke hearts, drained and quartered
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup pitted Kalamata olives
- 4 oz Jamón Ibérico, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the baby arugula, artichoke hearts, cherry tomatoes, red onion, and Kalamata olives.
2. In a small mixing bowl, whisk together the extra virgin olive oil, sherry vinegar, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Arrange the sliced Jamón Ibérico on top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 276
- Fat: 23g
- Carbohydrates: 10g
- Protein: 8g
- Fiber: 4g
- Sugar: 2g
Substitutions for ingredients:
- Baby arugula can be substituted with baby spinach or mixed greens.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Kalamata olives can be substituted with black olives or green olives.
- Jamón Ibérico can be substituted with prosciutto or Serrano ham.
Variations:
- Add crumbled feta cheese or shaved Parmesan cheese for extra flavor.
- Substitute the sherry vinegar with red wine vinegar or balsamic vinegar.
- Add sliced avocado or roasted red peppers for extra texture.
Tips and tricks:
- Make sure to drain the artichoke hearts well before adding them to the salad.
- Use a mandoline or sharp knife to thinly slice the red onion.
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with crusty bread or garlic bread.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
- If the salad is too dry, add more dressing as needed.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Jamón Ibérico is a type of cured ham that is made from black Iberian pigs in Spain and Portugal.
Flavor profiles:
- This salad has a combination of salty, tangy, and slightly bitter flavors.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or seafood.
Related Categories
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Region: Spanish