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Endives with Serrano Ham, Cabrales, and Clementines

Serves4
IngredientsVegetables, Meat
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeSpanish
Endives with Serrano Ham, Cabrales, and Clementines

An authentic Spanish salad courtesy of Jose Andres, chef-owner of the restaurant Jaleo, in Washington.

Ingredients

2 tbsp. extra-virgin Spanish olive oil
1 tbsp. Sherry vinegar
1⁄2 tsp. salt
2 endives
8 slices Serrano ham
4 Spanish clementines or 2 oranges, peeled and sliced
1⁄4 cup sliced almonds, toasted
1⁄4 cup crumbled Cabrales cheese
1 tbsp. chopped chives
 

Steps

1. Prepare dressing: In a small bowl, whisk oil, vinegar, and salt until well blended.

2. On each individual serving plate arrange 5 endive leaves. Drape each serving with 2 slices Serrano ham; arrange clementine slices on plates. Sprinkle with almonds, Cabrales, and chives. Drizzle with dressing.
 

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