Asparagus and Serrano Ham Salad with Toasted Almonds

Dairy Free
Health score
52%
Asparagus and Serrano Ham Salad with Toasted Almonds
45 min.
6
200kcal

Suggestions


Elevate your lunch or dinner with this delightful Asparagus and Serrano Ham Salad featuring the perfect harmony of flavors and textures. This dish combines the crisp freshness of thin asparagus with the savory richness of sliced serrano ham or prosciutto, creating a salad that is not only visually stunning but also incredibly satisfying.

Asparagus, being the star of the dish, is blanched to perfection, maintaining its bright green color and crisp-tender bite. Pairing it with the bitterness of escarole adds complexity, while the toasted almonds introduce a satisfying crunch that balances the dish beautifully. Drizzled with a homemade Sherry vinegar dressing, every bite bursts with a flavorful kick that will leave you wanting more.

Not only is this salad dairy-free, making it a great choice for those with dietary restrictions, but it also offers a healthy option that doesn’t compromise on taste. With its deliciously rich ingredients and a health score of 52, this dish caters to those seeking a nutritious yet indulgent meal. Perfect as a main course for lunch or dinner, this salad is sure to impress family and friends alike. Try it today and discover how easy it is to create a gourmet experience right in your own kitchen!

Ingredients

  • lb asparagus trimmed peeled thin
  • tablespoons blanched almonds and finely chopped
  • tablespoons breadcrumbs dry
  • medium head endive cut into 1/4-inch-thick strips (6 cups)
  • 0.1 teaspoon ground cumin 
  • 0.5 cup olive oil extra virgin extra-virgin
  • 0.5 lb serrano ham sliced
  • tablespoons sherry vinegar 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes.
  2. Drain spears, then refresh in ice water.
  3. Drain asparagus again and pat dry.
  4. Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool.
  5. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
  6. Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus.
  7. Drizzle asparagus with remaining dressing.
  8. Sprinkle salad with almond-and-crumb mixture.

Nutrition Facts

Calories200kcal
Protein33.18%
Fat45.03%
Carbs21.79%

Properties

Glycemic Index
13.67
Glycemic Load
0.95
Inflammation Score
-9
Nutrition Score
21.263478276522%

Flavonoids

Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
8.62mg
Kaempferol
9.68mg
Quercetin
21.14mg

Nutrients percent of daily need

Calories:199.95kcal
10%
Fat:10.79g
16.6%
Saturated Fat:1.51g
9.45%
Carbohydrates:11.75g
3.92%
Net Carbohydrates:5.6g
2.04%
Sugar:3.47g
3.85%
Cholesterol:20.26mg
6.75%
Sodium:788mg
34.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.89g
35.77%
Vitamin K:238.54µg
227.18%
Vitamin A:2769.18IU
55.38%
Folate:191.14µg
47.79%
Manganese:0.68mg
34.06%
Iron:4.72mg
26.21%
Vitamin E:3.75mg
24.99%
Fiber:6.15g
24.6%
Vitamin B1:0.32mg
21.22%
Copper:0.42mg
21.05%
Vitamin B2:0.32mg
18.74%
Potassium:584.11mg
16.69%
Vitamin C:13.38mg
16.22%
Phosphorus:129.98mg
13%
Magnesium:47.7mg
11.93%
Vitamin B5:1.12mg
11.23%
Vitamin B3:2.18mg
10.88%
Zinc:1.61mg
10.73%
Calcium:94.06mg
9.41%
Vitamin B6:0.16mg
8.13%
Selenium:4.63µg
6.61%
Source:Epicurious