Vegetable Salad With Romesco Sauce Recipe

Step 1

To prepare the romesco sauce: Put the tomato and garlic into a small baking pan and roast in a preheated 400-degree oven 20-25 minutes, until tender and starting to brown.

Step 2

Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add the bread crumbs and almonds, cooking until golden.

Step 3

Puree the roasted tomato and garlic in a food processor. Add the bread crumb mixture, processing until the almonds are very finely chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil. Process until thickened.

Step 4

To prepare the salad: Cut the potato in half, place in a saucepan, cover with water and cook until tender, about 20-25 minutes. Drain; peel and cut into thin slices.

Step 5

Cover the onion with cold water and set aside 10 minutes. Drain and pat dry. Bring a pan of water to the boil, add the beans and cook 5 minutes, until tender. Remove the beans with a slotted spoon to a bowl of ice water. Bring the water back to a boil, add the zucchini and time 1 minute. Add to the beans in the ice water. When chilled, drain and pat dry.

Step 6

Combine the potatoes, onions, beans, zucchini, cucumber, olives, pimento, egg, several grindings of pepper and parsley with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.

Things You'll Need

  • 1lg Ripe tomato
  • 4 Cloves garlic, peeled
  • 4tb Olive oil, divided
  • 1/4c Fresh bread crumbs
  • 1/4c Slivered almonds
  • 1/4ts Crushed red pepper
  • 1/2ts Salt
  • 5tb Red-wine vinegar, divided
  • 1lg White potato
  • 1/4md Onion, very thinly sliced
  • 1/2lb Green beans, cut in halves
  • 1md Zucchini, cut into 1/4"
  • Slices, each slice cut in
  • Half
  • 1sm Cucumber, cut into 1/4"
  • Slices, each slice cut in
  • Half
  • 14 Green olives stuff with
  • Pimento, chopped finely
  • 1 Whole canned pimento, diced
  • 1 Hard-cooked egg, coarsely
  • Chopped
  • Freshly ground black pepper
  • To taste
  • 1/4c Minced parsley

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