This filling salad is great as a meal on its own and simple to make. Fresh flavours of spring salad with asparagus meet salty ham and cheese. This luxurious and creamy salad is the perfect way to keep your energy up on hot summer days. This recipe feeds two persons.
You need:
100g of fresh green asparagus cut into bite-size pieces
100 g of fresh goat cheese
50 grams of Spanish serrano ham in thin slices
Iceberg lettuce
12 cocktail tomatoes
4 slices of sun-dried tomatoes in oil
1/4 of a white onion
2 spring onions
8 slices of cucumber
2 teaspoons of olive oil
1 teaspoon of red wine sherry vinegar
a pinch of freshly ground black pepper
1 teaspoon of lemon juice
A pinch of sea salt
200 grams of baby potatoes
1 teaspoon of capers
1/2 a teaspoon of rosemary
1/2 a teaspoon of thyme
1 small garlic clove
How to make it:
Clean and cut the baby potatoes into bite-size pieces, halves or quarters. Leave the skin on.
Heat a skillet or pan with olive oil to medium heat.
Peel the garlic and add it to the oil.
When the oil is heated and the garlic is browned. Remove the garlic and add the potatoes to the pan.
Stir the potatoes frequently. When the potatoes are done, add the thyme, rosemary and a pinch of salt and fry for another minute to release all the fragrance from the herbs.
Transfer the potatoes to a plate and set them aside to cool slightly.
Clean the pan with a paper towel and add oil and asparagus to the pan.
Fry the asparagus until softened and add lemon juice and a pinch of salt. Transfer the asparagus to the plate with the potatoes.
Cut up the salad and cucumber into chunks, cut the cocktail tomatoes in halves and place them in a bowl.
Cut the onion into half circles and the green part of the spring onion into slices. Add them to the salad bowl.
Cut the sun-dried tomatoes and goat cheese into small pieces and add to the plate with asparagus and potatoes to warm up and slightly melt.
Combine the fresh salad, potatoes, cheese and asparagus and transfer to serving plates.
Garnish with serrano ham, capers, freshly ground black pepper a drizzle of sherry vinegar and olive oil.
Serve directly, slightly warm and preferably with a glass of Spanish wine.
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