Piquillo Pepper, Serrano Ham, and Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) walnuts |
2 cup(s) water |
2 cup(s) sauvignon blanc |
2 strips lemon zest |
2 clove(s) garlic smashed |
1 teaspoon(s) kosher salt |
1 bay leaf |
8 baby artichokes |
2 tablespoon(s) sherry vinegar |
ground black pepper |
4 ounce(s) baby spinach or arugula loosely packed |
1 head(s) frisee chopped |
5 large piquillo peppers cut into 1/2 wide strips |
3 small spring onions thinly sliced |
1/3 cup(s) extra virgin olive oil |
2 ounce(s) serrano ham sliced and torn |
Directions:
1. Preheat the over to 400. Spread the nuts out on a baking sheet and bake for 5 - 7 minutes, until slightly browned.
2. Combine the water, wine, lemon zest, 1 clove garlic, 1 t. salt, and bay leaf in a large saucepan. Cut the stems away from the artichokes. Cut off one-third of the tops, and remove the tough outer leaves to get to the pale yellow-green centers. Add to the saucepan, cover with a small plate to keep submerged and bring to a boil over high heat. Reduce the heat and cook on a low simmer for 15 minutes, until tender when pierced in the center with a knife. Remove from heat and let cool in liquid.
3. While the artichokes are cooling, combine the vinegar and the remaining clove of garlic in a small bowl. Add a pinch of salt and pepper. Let sit for 20 minutes.
4. Drain the artichokes and cut into quarters. Put in a large bowl and add the nuts, spinach, frisee, peppers, and spring onions. Remove the garlic from the vinegar mixture and discard. Whisk the olive oil into the vinegar mixture in a slow, steady stream. Pour over the salad and toss to coat evenly. Arrange the ham over the salad and serve.
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