I can’t eat salad when it’s dark outside, so strong is my association of salad with sunshine. So suppers like this only really become an option at the height of summer, when it’s light until late and I’ve still got time to put this together after work.
I built this salad around the discovery of a jar of iberico pork fat in the supermarket and what a little jar of joy it turned out to be. I decided to showcase its rich, deep ham flavour by using lashings of it to make delicious crispy, meaty croutons out of some leftover bread.
Asparagus and ham are natural partners, and with the asparagus season still going in the UK it felt like the obvious choice. So just 10 minutes with a frying pan will make this substantial salad to enjoy whilst the sun goes down.