No. 1 : Quick Recipe
Manchego, Olive, Almond and Serrano Salad Glaze
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VINAIGRETTE:
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1/4 Cup Sherry Vinegar
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2 Tsp Dijon Mustard
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1 Grated Garlic Clove
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1/2 Tsp Sea Salt and Freshly Ground Black Pepper
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1/3 – 1/2 Cup Extra Virgin Olive Oil
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6 - 8 Slices Spanish Serrano Ham
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12 Cups Soft Lettuces
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1 Cup Stuffed Manzanilla Olives
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1 Pint Grape Tomatoes, halved
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1 Cup Shaved Manchego Cheese
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1 Cup of Chopped Cucumber
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1 Cup Coarsely Chopped *Smoked Paprika Almonds
SALAD:
Step One
For the vinaigrette, add the vinegar, mustard and the garlic clove in a jar. Season with the salt and pepper and add in 1/3 cup of the olive oil. Shake and taste - add more olive oil as needed.
Step Two
On a sheet tray lined with parchment paper, lay the Serrano ham out in a single layer. Slide into a 400F oven and cook for 5 minutes, remove and flip the ham over. Slide in back into the oven for an additional 2 - 3 minutes or until crispy. Remove from the oven and when cool enough, crumble. Toss together the remaining salad ingredients, add half of the vinaigrette. Toss, adding more vinaigrette as desired. Garnish with the crispy Serrano and almonds.
No. 2 : Kitchen Scoop
Smoked Paprika Almonds
2 Cups Raw Whole Almonds
Olive Oil Spray
1 TB Smoked Paprika and Sea Salt
Spread the almonds out on a sheet tray and place in a 400F oven for 6 – 8 minutes. When toasted, remove and spray with olive oil. Toss with smoked paprika and sea salt to taste.
No. 3 : Clever Idea
These shortcakes get a tropical makeover when you use mangoes instead of peaches. Or make them “Southern” with strawberries or blueberries. No matter what kind of fruit you use, they will be delicious!
No. 4 : Cheers!
Pujanza
Rioja Alavesa
About $15
This week’s salad, made with the flavors of Spain—Serrano ham, Manchego cheese, Manzanilla olives and smoked paprika almonds—is an excellent match for this wine from Rioja Alavesa. Made mostly with Tempanillo, it’s on the lighter side for a
red, so serve it slightly chilled to bring out its juicy red berry flavors!