Arugula and Orange Salad with Serrano Ham, Olives and Manchego
A Spanish-inspired citrus arugula salad with oranges, Serrano ham and Manchego cheese, dressed in a sweet and smoky citrus dressing and finished with briny olives.
Equipment
- small saucepan
- liquid measuring cup or small bowl for dressing
- medium bowl or salad bowl
Ingredients
Salad
- 8 cups arugula
- 4-5 oranges mix of Blood, Sumo or Cara Cara or navel oranges
- 3 oz. serrano ham cut into strips
- 3 oz. shaved Manchego cheese
- ½ cup Castelvetrano olives coarsely chopped (see notes)
Smoky Citrus Dressing
- 1 cup fresh squeezed orange juice
- ⅓ cup extra virgin olive oil
- 2 tablespoons sherry vinegar substitute white wine or champagne vinegar
- 1 small shallot minced
- 1 tablespoon honey
- ½ teaspoon kosher salt
- fresh ground black pepper
- ¼ teaspoon smoked paprika
Instructions
Prepare Dressing:
- In a small saucepan over high heat bring the orange juice to a boil. Reduce to simmer and cook until reduced by half, about 15 minutes. In a small bowl or measuring cup whisk the reduced orange juice with the remaining dressing ingredients.
Prepare Salad:
- To peel oranges, first cut off the very top and bottom of the orange, creating a flat base. Use a knife to the peel the peel and pith away from the orange flesh, removing as much pith as possible. (If peeling the oranges with your hands is more comfortable, this works too.) Slice oranges in ¼” slices. Reserve
- Toss arugula with a few tablespoons of Smoky Citrus Dressing and divide across eight plates.
- Arrange orange slices over the arugula. Top with serrano ham strips, shaved Manchego and a tablespoon of chopped olives. Drizzle more dressing over the top.
Notes
California Sevillano and Manzanilla olives are also good options, but are brinier than the others -- give them a good rinse first. Ripe green olives can also be used.