Serrano ham salad with roasted balsamic red onions, pine nuts and parmesan

For a sophisticated starter try Richard Phillips's Mediterranean-inspired salad, combining Spanish Serrano ham, roasted onions and rocket to good effect
By Richard Phillips
Serrano ham salad with roasted balsamic red onions, pine nuts and parmesan
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 2 red onions, each cut into 8 even-sized pieces
  • 1 dashes of olive oil
  • 75 ml balsamic vinegar, ideally eight year old
  • 50 g toasted pine kernels
  • 200 g rocket
  • 50 ml extra virgin olive oil
  • 12 slices Serrano ham
  • 12 parmesan shavings

Method

1. Preheat the oven to 190C/gas 5. Preheat a heavy-based, ovenproof frying pan. Place the red onions into the preheated frying pan with the olive oil, then cook in the oven for 2-3 minutes until coloured and just tender. 2. Add the balsamic vinegar. And fry on the hob until the red onions are glazed. Mix in the pine nuts. 3. Toss the rocket with a little of the warm balsamic glaze and the extra-virgin olive oil. 4. Place a mound of rocket in the centre of four serving plates, then top each serving with 2 slices of Serrano ham, a little more rocket, 2-3 pieces of the roasted red onion and some pine nuts, then another piece of Serrano ham and 3 slices of Parmesan. 5. Place a few pieces of onion and pine nuts around the salad. Drizzle the balsamic vinegar glaze around and serve.

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