This versatile greens recipe works with whichever fresh vegetables you have on hand. I make it often at home because Jamon Serrano and Manchego cheese are staples in my fridge. It makes an excellent tapa for four people, served hot or cold.
INGREDIENTS
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50 g mange tout or 100 g runner beans
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50 g broad beans or fresh garden peas
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100 g other seasonal greens such as green beans, broccoli or green asparagus
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100 g Jamon Serrano
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50 g Manchego cheese
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A drizzle of Spanish olive oil
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A drizzle of sherry vinegar
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A pinch of Maldon salt and freshly ground black pepper
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3 garlic cloves
DIRECTIONS
Bring a large pot of salted water to a rolling boil. Blanch the vegetables in stages according to their cooking times so they finish tender-crisp. For example: add broccoli first; one minute later add asparagus and green beans; one minute after that add broad beans and mange tout; and finally add garden peas. Once all have been added, cook for another minute or two until everything is just tender but still has a bite. Drain the vegetables immediately and plunge them into an ice bath to stop the cooking. Drain again and set aside.
Decide whether you prefer the dish served cold or warm. For a chilled version, toss the cooled vegetables with sherry vinegar, a drizzle of Spanish olive oil, salt and pepper. Mound the dressed greens on a platter and finish with thin slices of Manchego and Jamon Serrano.
To serve hot, heat a wide skillet over medium heat with the olive oil and the garlic thinly sliced. When the garlic begins to turn golden, add the blanched vegetables and toss gently to warm through. Season with Maldon salt and freshly ground black pepper, add a splash of sherry vinegar, and remove from the heat. Transfer to a serving dish and top with the Jamon Serrano and shavings or thin slices of Manchego cheese.
Notes: use any combination of seasonal greens you enjoy; adjust the quantities to serve more or fewer people. The contrast of the salty Jamon Serrano and nutty Manchego with bright, crisp vegetables makes this a simple yet flavorful tapa.