We began with some nibbles and an amazingly nice bottle of
1998 Gramona Brut Cava.
The Serrano ham and Melon had been assembled early in the day, so the ham seemed
to "soften" a bit. The combination of flavors was great!
I then got out the salad bowl and assembled a "composed" salad, a
version of Claudia's lovely "Ensalada Mixta."
I had prepared a nice "base" of hearts of romaine lettuce with diced
red onions, anchovy-stuffed olives, thinly sliced celery and small slices of
(steamed and cooled) potatoes.
Then I set about composing the salad plates!
Fresh, flavorful tomatoes...avocados...grilled & marinated artichoke
hearts...Piquillo peppers...big chunks of tuna in olive oil and some garbanzo
beans...
Yum!
The main plate were some grilled baby lamb chops, seasoned with fresh rosemary
and garlic.
Oven roasted potatoes...baby spinach sauted with shallots and garlic and
enhanced with garbanzo beans.
The Spanish reds were delicious alongside this cuisine.
Dessert:
Homemade Orange-Cinnamon Sorbet with Spanish fig "bread" and an
Orange-Chocolate cookie.
Yum!!!
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