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Home > Recipes > Avocado salad with crunchy Iberian ham
AVOCADO SALAD WITH CRUNCHY IBERIAN HAM (JAMÓN IBÉRICO)
Ingredients (4 people):
Put the eggs in a saucepan to boil and leave for ten minutes after the water reaches boiling point. When the eggs are boiled, put them in a bowl with water to cool down.
Put a tray with the 14 slices of Iberian ham in a low oven (100ºC), until the ham acquires a crunchy texture.
When the eggs have cooled, peel them and chop them up. Cut up the spring onion. In a bowl, mix the boiled eggs, the spring onion, the oil and the vinegar, and whisk until a smooth mix is obtained. Add the salt and pepper and mix again.
Peel the avocados and cut them in half. Remove the stones and cut them into slices.
Place 11 of the 14 slices of crunchy Iberian ham on a plate, place the avocado slices over them, and then top with the egg, onion and oil mix.
Take the three remaining slices of ham and break them into small pieces, to place on the salad.
Serve at room temperature accompanied by a good wine.