• 4servings

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Nutrition Info . . .

VitaminsA, H
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 80 ml (1/3 cup) extra-virgin olive oil

  2. 6 garlic cloves, thinly sliced

  3. 4 eggs, at room temperature

  4. 60 ml Pedro Ximnez

  5. 1 tbsp sherry vinegar

  6. 8 preserved artichoke halves (see note)

  7. 4 piquillo peppers, quartered lengthways (see note)

  8. 1 cup (loosely packed) mint, coarsely torn

  9. 8 thin slices jamn serrano

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 20 mins, cook 15 mins This salad is light and fresh but hearty enough to serve as a light lunch or entre. The dressing is a sweet-sour combination that highlights the complexities of Pedro Ximnez.

  2. Heat olive oil in a small saucepan over medium-high heat, add garlic, saut until golden (4-5 minutes), remove with a slotted spoon, drain on absorbent paper. Reserve oil.

  3. 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.

  4. Meanwhile, cook Pedro Ximnez 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.

  5. Combine artichokes, piquillo peppers and mint in a large bowl, then divide among plates, drape jamn over, add egg halves, drizzle with dressing and serve.


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