Sweet and Sour Ibérico Ham Salad - Ensalada Agridulce de Jamón Ibérico
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Makes 4 servings.
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9 oz Ibérico ham or Jamón Serrano in very fine slices
Wash and drain the leaves and cut but not too small. Scrub the outside of the limes with a brush under running water and slice thinly. Peel the mango and cut into segments. Peel the grapefruit, divide into segments and peel. Arrange the iberico ham slices to one side of the serving dish, with the mixed salads, fruits and nuts on the other. Dress with the sweet-sour mixture.
Dressing: Dissolve the mustard, sugar and salt in the vinegar and then add the oil. Beat until an emulsion forms, then add the very finely-chopped or sliced onion.
Recipe courtesy of Spain GourmeTour magazine.
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