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
Category
Soups & Salads
Ingredients
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1 clove garlic
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1/2 teaspoon salt
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1/2 cup plus 2 tablespoons Mandelin Blanched Slivered Almonds (3 ounces), toasted and cooled
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1/2 cup water
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3 tablespoons extra virgin olive oil
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1 tablespoon Sherry vinegar
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1/4 teaspoon hot pepper sauce of your choice
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1/8 teaspoon black pepper
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7 ounces roasted red peppers, rinsed, drained, and patted dry (or pimentos)
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1 head romaine lettuce cut crosswise into 1/4-inch slices
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3 ounces prosciutto
Directions
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.
Recipe Note
Almond Board of California