Spring salad with Iberico ham

Today we bring you a simple idea for a fresh, seasonal dish that is sure to be a hit at the table: a delicious salad with Iberico ham in 8 easy steps. It is such an enjoyable task that even your children can help you, making it a perfect family activity.

The charm of this salad lies in the contrast: the freshness of the lettuce and spring onion, the creaminess of the avocado, the crunch of the garlic bread and, crowning it all, the deep flavour of Iberico ham. Nothing more is needed to make an everyday dish feel like a celebration. And as the ham comes in shavings, there is no need to wrestle with a ham knife either.

Ingredients for the Iberico ham salad

• Iberico ham shavings
• 6 slices of crustless sandwich bread
• 2 or 3 garlic cloves
• Extra virgin olive oil
• 1 lettuce of whichever variety you like best
• 1 large spring onion
• 3 avocados
• Ground black pepper
• Fine salt

As you can see, these are ingredients you can find at any market. That is precisely why it pays not to skimp on the two that make the difference: a good extra virgin olive oil and quality Iberico ham shavings. In a recipe with so few elements, each one counts, and the ham takes the lead.

Steps to make the Iberico ham salad

• Preheat the oven to approximately 180 ºC.
• While the oven heats up, slice the onion into very thin julienne strips.
• This time we will use Iberico ham shavings, so there is no need to cut the ham.
• Cut the lettuce as you like, wash it well and leave it to drain.
• Place the slices of bread in the oven for 5 minutes, turning them once, until crisp and golden. Take them out, rub the freshly toasted bread with garlic and cut it into small squares of approximately 0.5 x 0.5 cm, an easy size to chew.
• In a bowl, mix the onion with the lettuce and add a little extra virgin olive oil.
• Peel the avocados, cut them into small pieces and add them to the bowl. Season with salt and pepper and mix well.
• Divide the mixture between 4 plates and arrange the Iberico ham neatly around the plate, making sure it does not end up clumped together. Leave space in the centre for the bouquet of toasted bread cubes, prepared with great love and care.

Ham: best added last and at room temperature

A tip we always repeat in the shop: Iberico ham releases its full aroma when the fat comes up to temperature. If the shavings come straight from the fridge, take them out a while before assembling the dish and let them lose the chill spread out, not piled up. And always add them last, once the salad is already plated: if you mix them with the dressing, the oil and salt mask their nuances and the shavings clump together. For the same reason, go easy when seasoning the bowl: the ham already brings its own touch of salt, and it is always better to under-season and adjust at the table.

How to choose the ham for this recipe

For salads, shavings or sliced ham are the most practical option: open the pack, share it out and you're done. Shavings usually come from the parts of the piece that are hardest to slice, so they offer all the flavour of the ham at a more modest price; that is why they are perfect for this kind of dish. If you have a piece already started at home, it is a great opportunity to make use of the trimmings and the parts near the bone, cut into small pieces. And if you want to take it up a notch for a special occasion, a few slices of ham torn by hand over the salad turn it into a different dish altogether.

Tips for getting the salad just right

• Drain the lettuce very well after washing it: if it goes into the bowl wet, the dressing slides off and the dish ends up watery.
• If you find spring onion too strong, leave it in cold water for a moment after cutting it; this softens its bite without losing the crunch.
• Make the garlic croutons shortly before serving so that they reach the table crunchy; if you make them in advance, keep them separate and add them at the last moment.
• Dress the salad just before serving: lettuce dressed too far in advance goes soft.
• Variations? A few cherry tomatoes, a handful of walnuts or some shavings of cured sheep's cheese go wonderfully with it, always in small amounts so as not to overshadow the star of the dish.

With some good Iberico ham shavings, even the simplest salad becomes a festive dish.

Frequently asked questions

Can I prepare the salad in advance?

Partly, yes. Washed and well-drained lettuce and cut onion keep perfectly well in the fridge, covered. The rest, however, cannot wait: avocado darkens once peeled, the bread loses its crunch and the ham, cold and mixed in too early, loses its lustre. Our recommendation is to prepare the greens in advance and assemble the dish at the last moment, which is also the most fun part.

What suits the dish best: shavings, slices or diced cubes?

All three options work, but they change the result. Shavings spread more evenly and reach every mouthful; slices, torn by hand, look more impressive on the plate; diced cubes give a heartier bite, although it is best to cut them small so they don't dominate. For this particular recipe we prefer shavings or sliced ham: complete convenience and guaranteed flavour.

How do I stop the avocado from turning dark?

Avocado oxidises on contact with air, so it is best to peel and cut it at the last moment. If you need to get ahead a little, sprinkle it with a few drops of lemon juice and cover it well: the acidity slows down the browning and also adds a fresh note that suits this salad wonderfully.

What do I do with leftover ham?

If it is packaged sliced ham, keep the pack tightly closed in the fridge and, once opened, eat it as soon as possible, always taking it out in advance so that it comes up to temperature before eating. And if what is left over is salad already assembled with ham, it is best to finish it the same day: by the next day neither the lettuce nor the avocado will be anything to show off.