Ensalada La Gitana Recipe
Frisée salad with asparagus, artichokes and piquillo peppers on top of shaved serrano ham, topped with Marcona almonds and sherry vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Asparagus
Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in an ice bath to stop cooking. Drain again and set aside.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of sherry vinegar, 1/2 cup of olive oil, salt, and pepper to taste. Adjust seasoning as needed.
- 3
Assemble the Salad
In a large bowl, combine the frisée lettuce, blanched asparagus, artichoke hearts, and piquillo peppers. Drizzle with the sherry vinaigrette and toss gently to coat.
- 4
Serve the Salad
On a serving platter, lay down the sliced serrano ham. Top with the salad mixture and sprinkle with toasted Marcona almonds. Serve immediately.
