Ingredients

  • 900 grams asparagus trim, peel
  • 75 milliliters olive oil, virgin
  • 30 grams almonds, blanched finely chopped
  • 2 tablespoons breadcrumbs coarse and dry
  • ⅛ teaspoon ground cumin
  • 45 milliliters sherry vinegar
  • 1 medium escarole about 6 cups, sliced
  • 225 grams prosciutto or serano ham

Directions

1. Blanch asparagus until crisp-tender, 2-3 minutes. Refresh. Pat dry.
2. Heat 1 tablespoon oil in small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs and cumin, stirring frequently until toasted, 3-4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
3. Toss escarole with half of dressing and mound on plates. Arrage ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond and crumb mixture.

Notes
Notes:Original serves 6
Serving Ideas:Original serves 6.


Categories
Salads
Keywords
Salads
MacGourmet downloadAsparagus and Serrano Ham Salad with toasted Almonds. To import, drag image to your MacGourmet recipe box.