Save to your scrapbook
Spring salad with Serrano ham
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a side dish
2 x 155g packs fresh peas
2 tbsp extra virgin olive oil
1 bunch salad onions, trimmed and sliced
2 little gem lettuces, sliced
1 x ½ lemon, juice
8 slices Serrano ham
1. Cook the peas in boiling salted water for 2 - 3 minutes until just cooked. Drain and set aside.
2. Heat 1 tbsp olive oil in a pan. Add the onions and cook on a gentle heat for 5 - 10 minutes until transparent but not golden. Add the peas and season. Allow to cook for a minute or so longer so they impart their sweet, delicate flavour; remove from the heat.
3. Toss the little gems with the remaining oil, lemon juice and some seasoning. Put a handful of leaves on each plate. Tear the slices of ham in half and place on the leaves. Spoon over the warm onions and peas and drizzle with a little extra olive oil and lemon juice, if liked.
Typical values per serving:
This recipe was first published in May 2012.