Ensalada de Espinacas with Jamón, Pine Nuts and Sherry Vinegar
A vibrant Spanish spinach salad featuring tender baby spinach, crispy jamón serrano, toasted pine nuts, and a bright sherry vinegar vinaigrette. This simple yet elegant dish celebrates quality ingredients with minimal fuss—perfect as a first course or alongside grilled fish or meat.
Steps
Before you start
- Wash and dry the spinach thoroughly (a salad spinner works best; excess moisture will dilute the vinaigrette)
- Have all ingredients measured and ready before you begin
- Use jamón serrano that is freshly sliced, not pre-packaged if possible, for best flavor and texture
Toast the pine nuts
- Place the pine nuts in a large skillet over medium heat.
- Toast, stirring frequently, for 2 to 3 minutes until golden and fragrant.
- Watch carefully—they burn easily.
- Transfer to a plate to cool.
+ Show details− Hide details
Ready when: Pine nuts are golden brown and fragrant
Tip: Toast the nuts in a dry skillet without oil to prevent them from becoming greasy and to concentrate their flavor.
Whisk the vinaigrette base
- In a small bowl, whisk together the sherry vinegar and Dijon mustard until combined.
- Let the mustard dissolve into the vinegar for a few seconds so the flavors begin to meld.
+ Show details− Hide details
Ready when: Mustard is fully dissolved into the vinegar
Tip: Whisking the vinegar and mustard first, before adding oil, ensures the mustard fully dissolves and acts as an emulsifier.
Emulsify the vinaigrette
- While whisking the vinegar mixture constantly, slowly drizzle in the olive oil, a few drops at a time at first, then in a thin stream once the vinaigrette begins to thicken and lighten in color.
- Continue whisking until the vinaigrette is smooth, creamy, and fully emulsified.
+ Show details− Hide details
Ready when: Vinaigrette is smooth, creamy, and holds together when whisked
Tip: Add the oil slowly to help the vinaigrette emulsify; rushing this step can result in a broken, separated dressing.
Season the vinaigrette
- Season the emulsified vinaigrette generously with sea salt and freshly ground black pepper to taste.
- Whisk once more to incorporate the seasonings fully.
+ Show details− Hide details
Ready when: Salt and pepper are evenly distributed throughout the vinaigrette
Tip: Taste as you season; the vinaigrette should be bright and lightly assertive, with no sharp vinegar bite and well-balanced salt.
Prepare the jamón serrano
- Take the thinly sliced jamón serrano and tear each slice into bite-sized pieces, roughly 1 to 2 inches.
- Set aside on a plate.
+ Show details− Hide details
Ready when: All jamón is torn into consistent, manageable bite-sized pieces
Tip: Tear rather than cut the jamón to preserve its delicate texture; cutting can compress and toughen it.
Combine and dress the salad
- Place the dried spinach in a large salad bowl.
- Scatter the torn jamón serrano over the spinach, then sprinkle the cooled toasted pine nuts evenly over the top.
- Drizzle the vinaigrette over the salad and gently toss using two utensils or your hands, lifting and turning the leaves to coat every piece evenly.
+ Show details− Hide details
Ready when: All ingredients are evenly coated with vinaigrette and glistening
Tip: Toss just before serving to keep the spinach crisp and prevent wilting from sitting in the dressing too long.
Taste and serve
- Divide the dressed salad equally among four plates.
- Taste one bite and adjust seasoning with a pinch more sea salt or a grind of black pepper if needed.
- Serve immediately.
+ Show details− Hide details
Ready when: Salad is plated and flavors are balanced to your preference
Tip: Serve immediately while the spinach is crisp and the warmth of the toasted pine nuts contrasts with the cool leaves.
Good to know
Tips
- Quality jamón serrano is essential here—its salty, complex flavor anchors the entire dish. Seek out freshly sliced from a good Spanish market or specialty grocer rather than pre-packaged slices.
- The Dijon mustard acts as an emulsifier and adds depth to the vinaigrette; do not skip it even though it is a small amount.
- If your spinach is not thoroughly dried, it will dilute the dressing and make the salad watery. Use a salad spinner or pat the leaves dry with paper towels.
- This salad pairs beautifully with Spanish cured meats and cheese as part of a tapas board, or serve as a bright first course before grilled seafood or roasted chicken.
Make ahead
The vinaigrette can be made up to 4 hours ahead and stored at room temperature in a covered jar; whisk briefly before using. Assemble the salad only just before serving to preserve the spinach's texture.
Storage & reheating
This salad is best served immediately and does not store well. Leftover dressed salad will become soggy; if you have undressed spinach, pine nuts, and jamón remaining, store them separately in airtight containers in the refrigerator for up to 3 days and dress when ready to eat.
Substitutions
- jamón serrano, thinly sliced → Jamón ibérico or high-quality prosciutto. Use similar amounts; ibérico will be richer and more intense, while prosciutto is slightly milder.
- pine nuts → Sliced almonds or toasted sunflower seeds. Provides similar crunch and nuttiness; use the same weight and toast the same way.
- sherry vinegar → Aged balsamic vinegar or red wine vinegar. Balsamic is sweeter, red wine vinegar is sharper; start with 2½ tablespoons and adjust to taste.
- baby spinach, fresh → Arugula or a mix of tender greens. Use the same weight; arugula will add peppery notes. Avoid older spinach with tough, fibrous stems.
