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.
Makes 4 servings.