- 1 (1-inch-long) piece baguette, crust discarded
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 hard-boiled eggs, yolks and whites separated
- 2 tablespoons Sherry vinegar (preferably “reserva”)
- 1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
- 1/8 teaspoon black pepper
- 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
- Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
- 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.
- 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.