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Iberian pork jowl with squid salad
Fruit and vegetables
10g flatleaf
parsley
leaves, finely chopped
4 black or red
tomatoes
, cut into thin wedges
3
spring onions
, chopped
½
shallot
, peeled and thinly sliced
½ bunch
chervil
, finely chopped, to garnish
Tins, packets and jars
6
anchovies
Cooking ingredients
1 tbsp
olive oil
6 tbsp
olive oil
, preferably Spanish
2 tbsp Moscatel or
white wine vinegar
salt and freshly ground
black pepper
Meat, fish and poultry
200g/7oz Iberian
pork
jowl, thinly sliced
2 medium
squid
, cleaned, cut and scored
100g/3½oz sweet
chorizo
, cut into cubes
Other
100g/3½oz
croûtons
Back to recipe
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