Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Paleta Iberico and Pecorino Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Paleta Iberico and Pecorino Salad

    It’s the warm, buttery almonds that give this flavour-filled salad its added crunch.

    • Preparation time: 15 minutes
    • Cooking time: 2 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 6


    • 2 tbsp white balsamic vinegar
    • 1 tbsp Dijon mustard
    • 4 tbsp extra virgin olive oil
    • 2 x 75g packs Waitrose Free Range Paleta Iberico
    • 235g bag Waitrose Spinach For Cooking
    • 2 English apples, thinly sliced
    • 25g butter
    • 100g Waitrose Wholesome Almonds
    • 75g Ferrari Pecorino Toscano, shaved


    1. In a large bowl, whisk the vinegar with the Dijon mustard then drizzle in the olive oil, continuing to whisk until emulsified and thickened slightly. Season well and set aside.
    2. Divide the Iberico between your serving plates. Tip the spinach leaves and apple slices into the dressing then toss until well coated. Pile on top of the cured meats.
    3. Heat a small frying pan until hot, add the butter and, once it starts to foam, add the almonds.
    4. Cook for 2 minutes, until toasted and hot, season and scatter over the salads. Top with pecorino shavings and serve.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Always make your dressing in a large bowl so the leaves can be added to the dressing rather than pouring the dressing over the leaves. This ensures all the leaves are well coated.


    Average user rating

    3 stars