Ingredients for one portion

FOR THE SALMOREJO
250 gr. of bread
70 gr. of egg
2 gr. of clove of garlic
40 gr. of ripe tomato
7 gr. of extra virgin olive oil
2 gr. of vinegar
A pinch of salt

FOR THE SALAD
12 gr. of chicory
70 gr. of curly endive
17 gr. of spinach
17 gr. of extra virgin olive oil
10 gr. of mushroom
5 gr. of grain mustard
30 gr. of Jabugo ham

Preparation

Leave the bread to soak in water. When well soaked, strain and add all the other ingredients of the salmorejo, crush and pass through a conical strainer.

Finish and presentation

Pour the salmorejo into a dish and on top of it the finely chopped salad and the thinly sliced mushrooms, then spread a little grain mustard on top.
Sprinkle a little olive oil over the dish and cover with slices of ham.