Sevillana Salad

Sevillana Salad A simple summer salad that can also be served in spring and fall. Easy to make and a crowd pleaser. One of my pleasures in life is to figure out simple but delicious recipes. In Sevilla (capital of Andalucia region), many bars have simple but super delicious tapas that served as accompaniment to a glass of wine in bars and cafes. I enjoyed a tapa of this recipe on a stop during a summer day and when I asked the bar tender for the recipe he called a rather impressive lady that I though was going to break me in half. After quickly indicating that I was not complaining rather I liked it so much that I wanted the recipe, the lady not only gave to me to me but also another serving for being nice.

Category : Salads

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced
Serrano ham (you can substitute Prosciutto instead) thinly sliced

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates, add three slices of Serrano ham and serve.

Need some protein? Grilled a chicken breast with olive oil, salt, pepper and any other spices you like. When the chicken is done, let it cool off at room temperature for about 20 minutes. Sliced the chicken breast, place on top of the salad and drillze with the dressing.

Wine Pairing: Albariño, Ceres or Grenache