Serrano Ham Salad with Almond Garlic Sauce

Course Appetizers Total Time 30m

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

See Full Recipe at Epicurious