Spanish Salad
From the 2003 KLO dinner — Spanish Tapas
Spanish Salad
- Salad:
- Serrano ham, cut in strips
- Manchego cheese, cut in small pieces
- mesclun mix
- black olives, sliced
- tomato, sliced
- avocado, sliced
- Spanish Sherry Vinaigrette:
- 1/2 teaspoon sugar
- 1/8 teaspoon crumbled saffron threads
- 2 tablespoons Sherry vinegar
- 1 teaspoon minced pimiento-stuffed olive
- 1/3 cup olive oil
Prepare vinaigrette. Place all salad ingredients in a large bowl. Sprinkle with vinaigrette and serve.
Sherry Saffron Vinaigrette: In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.