Serrano Ham Salad with Almond Garlic Sauce

Ingredients for Serrano Ham Salad with Almond Garlic Sauce

• 1 garlic clove

• 1/2 teaspoons salt

• 70g plus 2 tablespoons slivered blanched almonds (90g), toasted and cooled

• 120ml water

• 45ml extra-virgin olive oil

• 1 tablespoon Sherry vinegar*

• 1/4 teaspoons hot pepper sauce such as Tabasco

• 1/8 teaspoons black pepper

• 1 (7- to 230g ) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry

• 1 head cos (450g), outer leaves discarded and head cut crosswise into 1/4-inch slices (1925ml )

• 110g thinly sliced serrano ham*

How to make Serrano Ham Salad with Almond Garlic Sauce

Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 120ml 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-inch-wide strips.

Divide cos 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.

*Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.