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*

Instructions

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).