Jamon Iberico Salad with Orange, Chickpeas, and Almonds
With the price of good Spanish Jamon Iberico what it is, it’s an ingredient that is savored and used sparingly in dishes. You’ll find it served wafer-thin in slices as a tapa, or perhaps fine slivers of the prized meat garnishing a side dish, but why not use it to bring a luscious salad to life! In this respect, this Jamon Iberico salad recipe requires very little but achieves a lot. It combines the delicious oily flavors of Jamon Iberico along with citrus notes and greens, with a subtle crunch from the choice ingredients of roasted nuts or almonds. Jamon Iberico salad is the ideal starter dish or small tapas that is perfect for sharing. This recipe uses just 50g (1.8 oz.) worth of Jamon Iberico but makes a delicious tapas for 2-3 people.
Equipment
- Small mixing bowl and whisk for the salad dressing
- 1 large bowl for tossing salad
- 1 large serving plate (12-inches/30cm)
Ingredients
For the salad
- 50 g 1.8 oz. of Jamon de ceba Iberico (24 months cured)
- ½ cup of chickpeas cooked and ready to eat
- 1 cup mixed greens of choice
- 1 large orange
- 2 tablespoons of flaked almonds
- Note: Mixed seeds or nuts pumpkin seeds, pine nuts, pistachio nuts, also work well.
- 100 g 3.5 oz. ball of mozzarella
- Coarse sea salt and cracked black pepper for seasoning
For the dressing
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of orange juice
- 1 tablespoon of honey
- Zest from ½ an orange
- A splash of Moscatel Vinegar or balsamic vinegar
Instructions
- First, make the dressing by adding all ingredients to a bowl and whisking for 2 minutes.1 tablespoon of extra virgin olive oil, 1 tablespoon of orange juice, Zest from ½ an orange, A splash of Moscatel Vinegar, 1 tablespoon of honey
- Prepare the orange by cutting off the skin and white membrane with a sharp knife. Cut into thin slices.1 large orange
- Add the greens and chickpeas to a small bowl and add a few teaspoons of the dressing. Toss salad lightly until covered.1 cup mixed greens of choice, ½ cup of chickpeas
- Add the greens and chickpeas to a serving plate, then add the orange slices and the thin slices of Jamon Iberico.50 g 1.8 oz. of Jamon de ceba Iberico (24 months cured)
- Carefully tear small pieces from the mozzarella ball and arrange them on the salad then drizzle some of the dressing over the salad.100 g 3.5 oz. ball of mozzarella
- Finally, right before serving, sprinkle some flaked almonds (or seeds) and season with salt and pepper.2 tablespoons of flaked almonds, Coarse sea salt and cracked black pepper, Note: Mixed seeds or nuts
