A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair.
4 (1 1/2-ounce) slices ciabatta bread, toasted
1 ounce serrano ham, cut into 4 thin slices
3 ounces Manchego cheese, cut into 4 thin slices
1 teaspoon chopped fresh oregano
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped shallots
1 tablespoon sherry vinegar
2 teaspoons extravirgin olive oil
1 garlic clove, minced
4 cups torn Boston lettuce
3 cups thinly sliced honeydew melon
3 medium Cherokee Purple tomatoes, halved lengthwise and thinly sliced
How to Make It
To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.
To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.
couldn't find serrano so used leftover proscuitto. delicious and so easy. Dinner was on the table in literally five minutes. didn't make the salad. served instead with browned butter asparagus also from CL. Now I know how to use up my extra proscuitto! Would be good on sourdough too if you don't have ciabatta.
Can't comment on the tartine, but I used the tomato salad recipe to spotlight some particularly wonderful cherokee purples and yellow tomatoes that we were getting at the farmers market. This is the essence of simplicity for a tomato salad but it is still exquisite. I'd assume this would be good with almost any good, dynamic tomato with strong flavor. Really, if you're looking for an easy side dish that makes great use of top-notch fresh tomatoes then this is a winner.
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