Ingredients
- 100 g dry-cured Spanish ham (e.g. pata negra)
- 4 dessert spoons extra virgin olive oil
- 1 dessert spoons pomegranate molasses (or mature balsamic vinegar)
- 3 dessert spoons brown almonds
- 6 Medjool dates, pitted
- 2 heads of extra crunchy Cos (romaine lettuce)
- 3 sprigs of dill, coarsely chopped
Author of this recipe
Crispy salad leaves and sweet dates pinned down with the salty flavour of the Spanish ham.
Preparation
Tear the ham into coarse pieces and fry in a dry frying pan for 5 min. until crispy. Remove the excess fat on a piece of kitchen roll. Place a tiny amount of cooking fat into a bowl, then add the olive oil and pomegranate molasses. Mix to form a dressing and season to taste with salt and freshly ground black pepper.
Toast the almonds in a dry frying pan for 3 min. Allow to cool on a plate and then roughly chop them. Slice the dates lengthways into strips. Chop the lettuce into rough pieces* (keeping the small leaves whole) and arrange them on a plate. Add the almonds and dates and then drizzle on the dressing. Sprinkle with the dill and finish by arranging the ham on top.
Variation tip For a vegetarian version, replace the ham with 100 g feta cheese or use pomegranates for extra zing.