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Print Recipe
Estepona Salad with dried Ham Recipe
I love recipes brought from somewhere. Estepona is a place in Spain where my daughter and grandson spent 1.5 months this summer. They cooked themselves, but they rarely went to a local restaurant, but they still went there. And this is the salad they tried there. It is absolutely safe to reproduce it at home, jamon can be safely replaced with raw smoked ham or meat, and voila! Spain is on our table. The salad is very tasty.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. On a serving dish, put the lettuce leaves, torn by hands
    On a serving dish, put the lettuce leaves, torn by hands
  2. On top of the lettuce leaves, put the bell pepper, cut into strips. Add a little salt.
    On top of the lettuce leaves, put the bell pepper, cut into strips. Add a little salt.
  3. Then tomatoes, sliced and olives.
    Then tomatoes, sliced and olives.
  4. Next, put the quarters of the eggs
    Next, put the quarters of the eggs
  5. And finally, the ham, randomly, in slices or strips. Season the salad with freshly ground black pepper. More salt, for my taste, is not necessary, the ham is quite salty.
    And finally, the ham, randomly, in slices or strips.
Season the salad with freshly ground black pepper.
More salt, for my taste, is not necessary, the ham is quite salty.
  6. For dressing: in a mortar, grind the garlic to a paste-like state, add the lemon juice, and carefully grind again.
    For dressing:
in a mortar, grind the garlic to a paste-like state,
add the lemon juice, and carefully grind again.
  7. Pour in the olive oil and rub for a couple of minutes.
    Pour in the olive oil and rub for a couple of minutes.
  8. Pour the dressing over the salad.
    Pour the dressing over the salad.

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