Serrano Ham Salad with Almond Garlic Sauce

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Ingredients in this Recipe

  • 1 (7 to 8 oz) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry
  • 1 garlic clove
  • 1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4 inch slices (8 cups)
  • 1 tablespoon Sherry vinegar*
  • 1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 lb thinly sliced serrano ham*
  • 1/4 teaspoon hot pepper sauce such as Tabasco
  • 1/8 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil

Recipe Preparation

See Full Recipe at Epicurious

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