Asparagus and Serrano Ham Salad with Toasted Almonds

103170

Course Appetizers

Ingredients in this Recipe

1 medium head escarole, cut into 1/4 inch thick strips (6 cups)
1/2 cup extra virgin olive oil
1/2 lb sliced serrano ham or prosciutto
1/8 teaspoon ground cumin
2 lb thin asparagus, trimmed and peeled
2 tablespoons coarse dry bread crumbs
3 tablespoons finely chopped blanched almonds
3 tablespoons Sherry vinegar

Recipe Preparation

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