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.
- 80 ml (1/3 cup) extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 4 eggs, at room temperature
- 60 ml Pedro Ximénez
- 1 tbsp sherry vinegar
- 8 preserved artichoke halves (see note)
- 4 piquillo peppers, quartered lengthways (see note)
- 1 cup (loosely packed) mint, coarsely torn
- 8 thin slices jamón serrano
- 1Heat 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.
- 2Place 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.
- 3Meanwhile, 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.
- 4Combine 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.