Serrano Ham Salad with Almond Garlic Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Inspired by Jamón Jamón In a desolate area of Spain, the fortunes of two families become intertwined through sex and a mutual longing for acceptance. In this 1992 black comedy, ham becomes a metaphor for life and death. Ingredients:
1 garlic clove |
1/2 teaspoon salt |
1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled |
1/2 cup water |
3 tablespoons extra-virgin olive oil |
1 tablespoon sherry vinegar |
1/4 teaspoon hot pepper sauce such as tabasco |
1/8 teaspoon black pepper |
1 (7- to 8-oz) bottle spanish piquillo peppers*, rinsed, drained, and patted dry |
1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups) |
1/4 lb thinly sliced serrano ham |
Directions:
1. Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. 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.
2. Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-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.
4. *Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).
|
|