Prosciutto and roasted red peppers enliven a bed of romaine and topped with creamy almond dressing.
Salad With Prosciutto Roasted Red Peppers And Creamy Almond Dressing
Soups & Salads
1 clove garlic
1/2 teaspoon salt
1/2 cup plus 2 tablespoons Mandelin Blanched Slivered Almonds (3 ounces), toasted and cooled
1/2 cup water
3 tablespoons extra virgin olive oil
1 tablespoon Sherry vinegar
1/4 teaspoon hot pepper sauce of your choice
1/8 teaspoon black pepper
7 ounces roasted red peppers, rinsed, drained, and patted dry (or pimentos)
1 head romaine lettuce cut crosswise into 1/4-inch slices
3 ounces prosciutto
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.
Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inchwide strips.
Divide romaine and peppers among 4 plates, then arrange prosciutto on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.
Almond Board of California