Rocket Salad with Serrano Ham, Manchego Cheese and Hazelnuts
Photography by Aaron McLean.
Even though the three main ingredients in this salad come from different regions of Spain: La Mancha for Manchego cheese; Huelva for jamón and Catalonia for hazelnuts, they are perfectly suited to being served together, as in this salad.
Serves: 4
INGREDIENTS
100 grams wild rocket
100 grams baby spinach
12 slices Serrano ham
Manchego cheese for shaving
½ cup hazelnuts, roasted, loose skins rubbed off
Dressing
1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon grain mustard
1 clove garlic, crushed
¼ cup olive oil
sea salt and freshly ground pepper
METHOD
Dressing: Combine the shallot and vinegar in a bowl and leave for 10 minutes. Whisk in the remaining ingredients and season.
To serve: Toss the rocket and spinach with just enough dressing to coat the leaves. Lay the Serrano ham on serving plates and top with a pile of salad leaves. Shave over the Manchego cheese. Roughly chop the hazelnuts and scatter over the salad. Drizzle the remaining dressing over the top.
Related Content
RecipeKohlrabi and Rocket Salad with Caper Dressing
Article by Claire Aldous
RecipeAncient Grain, Mango, Avocado and Green Bean Salad with Ginger and Miso Dressing
Article by Kelly Gibney
RecipeRaw Asparagus and Rocket Salad
Article by Claire Aldous
RecipeBroad Bean, Rocket and Pear Salad with Shaved Parmesan
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!