Ingredients

  • 1 clove garlic
  • ½ teaspoon salt
  • 85 grams slivered almonds toasted
  • 110 milliliters water
  • 3 tablespoons olive oil, virgin
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon tabasco sauce
  • 1 dash black pepper
  • 7 ounces peppers, pepperocini rinse, drain, dry
  • 1 lb. lettuce, romaine sliced
  • 110 grams ham, serrano thinly sliced

Directions

1. For peppers, prefer the Spanish bottled Piquillo peppers.
2. Mince garlic and mash to a paste with salt. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds. Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4" wide strips.
3. Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.

Notes
Serving Ideas:Original serves 4.


Categories
Salads
Keywords
Salads
MacGourmet downloadSerrano Ham Salad with Almond Garlic Sauce. To import, drag image to your MacGourmet recipe box.