Ingredients
1
(1-inch-long) piece baguette, crust discarded
2
hard-boiled eggs, yolks and whites separated
2
tbsp Sherry vinegar (preferably \"reserva\")
1/4
cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1/2
lb ripe tomatoes, cut into 1/2-inch cubes
1
medium green bell pepper, cut into 1/8-inch dice
2
oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice
Directions
1.
Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
2.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper.
3.
Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.
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