Active Time

　　30 min

　　Total Time

　　30 min

　　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

Makes 4 servings

　　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*

　　

Step 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.

　　

Step 2

Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips.

　　

Step 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.

　　

Step 4

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