Fennel And Serrano Ham Salad Recipes

FENNEL AND SERRANO HAM SALAD

Steps:

• Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside. Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry. Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve. Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately. Serves 6 to 8.

SERRANO HAM SALAD WITH ALMOND GARLIC SAUCE

Steps:

• Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds.
• Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips.
• Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.
• *Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).

ROASTED FENNEL AND GRAPE SALAD

Steps:

• Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
• Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
• Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
• Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO

Steps:

• In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
• In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
• Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

MOZZARELLA, MANGO & SERRANO HAM SALAD

Steps:

• To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want.
• To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don't throw the stones away, the flesh still attached is the cook's perk. Separate the slices of ham and thinly slice the mozzarella.
• You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.