Recipe excerpted from Spain and The World Table
A Spanish blue cheese that is strong in taste and pungent in flavour.
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FOOD >> RECIPE
Jamon & Arugula Salad
Hazelnut paste forms the base for a rich salad dressing
Ingredients (Serves 8)
| 1/4 cup | hazelnut paste |
| 2 tbsp | champagne vinegar |
| 1/2 tsp | minced shallots |
| 1/2 cup | grapeseed oil |
| 1/2 tsp | kosher salt |
| Pinch | freshly ground black pepper |
| 8 cups | arugula |
| 8 | slices Serrano ham (about 7 oz) |
| 1/2 cup | crumbled Cabrales* |
| 1/2 cup | finely chopped toasted hazelnuts |
Instructions
- Place hazelnut paste in a small mixing bowl and whisk in vinegar and shallots. Slowly whisk in oil and season with salt and pepper.
- Toss arugula with 1/4 cup dressing. Place a ham slice on each plate and top with 1 cup greens. Garnish each plate with 1 tablespoon cheese and 1 tablespoon chopped toasted hazelnuts.
Spain and The World Table. Copyright © 2008 Culinary Institute of America/Martha Shulman and DK Publishing. All rights reserved.
*Find this and other great recipes in...
Spain and The World TableBy The Culinary Institute of America and Martha Shulman
Buy the cookbook online at chapters.indigo.ca.
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