Artichoke, piquillo pepper and jamón salad with soft-boiled egg

Our artichoke, piquillo pepper and jamón salad with soft-boiled egg is light and fresh but hearty enough to serve as a light lunch or entrée. If you're looking to bulk it up, try serving with a side of nutty, brown rice.

Ingredients

• 80 ml (1/3 cup) extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 4 eggs, at room temperature
• 60 ml Pedro Ximénez
• 1 tbsp sherry vinegar
• 8 preserved artichoke halves (see note)
• 4 piquillo peppers, quartered lengthways (see note)
• 1 cup (loosely packed) mint, coarsely torn
• 8 thin slices jamón serrano

Preparation method

Serves 4

Prep time 20 mins, cook 15 mins

This salad is light and fresh but hearty enough to serve as a light lunch or entrée. The dressing is a sweet-sour combination that highlights the complexities of Pedro Ximénez.
Heat olive oil in a small saucepan over medium-high heat, add garlic, sauté until golden (4-5 minutes), remove with a slotted spoon, drain on absorbent paper. Reserve oil.
Place eggs in a large saucepan, cover with cold water, bring to the boil over high heat and cook until soft-boiled (3½ minutes). Drain and cool under cold running water. Peel, halve lengthways and set aside.
Meanwhile, cook Pedro Ximénez in a small saucepan over high heat until reduced to 20ml (4-5 minutes), stir in vinegar and reserved olive oil, season to taste, set aside.
Combine artichokes, piquillo peppers and mint in a large bowl, then divide among plates, drape jamón over, add egg halves, drizzle with dressing and serve.

Source:

http://food.ninemsn.com.au/recipes/iartichoke/8300517/artichoke-piquillo-pepper-and-jam-oacute-n-salad-with-soft-boiled-egg