Ensalada de espinacas y jamón serrano

Ingredientes

• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 Tablespoons red wine vinegar
• 3 Tablespoons extra virgin olive oil
• 3 ounces prosciutto (about 4 sandwich-sized pieces)
• 4 packed cups baby spinach leaves

Preparación

1. 1

   --- For the Basil Dressing: ---

2. 2

   Put basil, garlic, red wine vinegar, and olive oil in a small blender or food processor. Purée until you have a smooth dressing (you may need to scrape down the sides of your blender once or twice). Dressing should look like a traditional vinaigrette or a very runny pesto.

3. 3

   Use dressing immediately or store in an airtight container in the fridge for up to 5 days.

4. 4

   --- For the Salad: ---

5. 5

   Heat oven to 400° Fahrenheit. Place prosciutto on a baking sheet lined with a nonstick baking mat or a piece of parchment paper. Bake for 7-10 minutes, until prosciutto is crispy and slightly darkened. Prosciutto tends to crisp quickly, so keep an eye on it! Let prosciutto cool until you’re ready to assemble the salad.

6. 6

   Add spinach to a large mixing bowl or serving platter. Crumble crispy prosciutto over the top. Drizzle with a few teaspoons of basil dressing (recipe above). Toss to combine and serve immediately.