This salad is light and fresh but hearty enough to serve as a light lunch or entrée. The dressing is a sweet-sour combination that highlights the complexities of Pedro Ximénez.
Ingredients
Method
Main
1.Heat olive oil in a small saucepan over medium-high heat, add garlic, sauté until golden (4-5 minutes), remove with a slotted spoon, drain on absorbent paper. Reserve oil.
2.Place eggs in a large saucepan, cover with cold water, bring to the boil over high heat and cook until soft-boiled (3½ minutes). Drain and cool under cold running water. Peel, halve lengthways and set aside.
3.Meanwhile, cook Pedro Ximénez in a small saucepan over high heat until reduced to 20ml (4-5 minutes), stir in vinegar and reserved olive oil, season to taste, set aside.
4.Combine artichokes, piquillo peppers and mint in a large bowl, then divide among plates, drape jamón over, add egg halves, drizzle with dressing and serve.
Note Preserved artichoke halves are best sourced from delicatessens. Select artichokes that are large and still hold their shape for presentation. Piquillo peppers are a Spanish variety of pepper roasted over fire, then peeled and canned. They are available from The Essential Ingredient, Simon Johnson and Spanish and select delicatessens. If unavailable, substitute roasted, peeled red capsicum.
Notes
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%