Spanish Tomato and Pepper Salad with Eggs and Ham
This recipe hails from the warmer climates of Spain, where the vibrant flavors of peppers, tomatoes, and other vegetables shine. The addition of eggs and cured Spanish ham elevates this salad, making it a rich and hearty delight.
Ingrediënten
Serves 4
- ¾ pound plum tomatoes
- ¾ pound red frying peppers padrónes or red bell peppers, if padrónes are unavailable
- ¾ pound green frying peppers padrónes
- 2 large hard-boiled eggs
- Kosher or sea salt
- 1 small onion thinly slivered (about 1/3 cup)
- 1 large garlic clove finely chopped
- ¼ teaspoon ground cumin
- 2 teaspoons mild white wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ pound Serrano ham or prosciutto thinly sliced
Instructies
- Preheat the oven to 500°F (260°C).
- Place the tomatoes and peppers in a roasting pan and bake for 20 minutes, turning once during the process.
- Let them cool slightly, then peel and coarsely chop.
- Combine and transfer to a serving platter.
- Separate the egg whites and yolks.
- Coarsely chop the egg whites and finely chop the yolks.
- Sprinkle both over the tomatoes and peppers.
- Season the salad with salt and scatter the slivered onion over the top.
- In a mortar or mini-processor, mash the garlic with 1/8 teaspoon of salt and the ground cumin.
- Stir in the white wine vinegar and olive oil, creating a flavorful dressing.
- Pour the dressing over the salad.
- Arrange the thinly sliced Serrano ham or prosciutto on top of the salad.
Notes / Tips / Wine Advice:
Serve the Spanish Tomato and Pepper Salad with Eggs and Ham at room temperature, allowing the flavors to meld.
Enjoy your Spanish Tomato and Pepper Salad with Eggs and Ham – a rich and flavorful dish!
--------------------------------------------------------------------------------------------------
