Vegetable salad with romesco sauce Recipe

Home -> [Exotic, Salads, Vegetables] -> [Vegetable salad with romesco sauce Recipe]

Vegetable salad with romesco sauce

Artist:	_	Yield:	10
Categories:	Exotic, Salads, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		ROMESCO SAUCE:
1	large	Ripe tomato
4		Cloves garlic, peeled
4	tbsp	Olive oil, divided
1/4	cup	Fresh bread crumbs
1/4	cup	Slivered almonds
1/4	tsp	Crushed red pepper
1/2	tsp	Salt
5	tbsp	Red-wine vinegar, divided
		SALAD:
1	large	White potato
1/4	med	Onion, very thinly sliced
1/2	lbs	Green beans, cut in halves
1	med	Zucchini, cut into ?
		Slices, each slice cut in
		Half
1	small	Cucumber, cut into ?
		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
1/4	cup	Minced parsley

Procedures:

1	To prepare the romesco sauce: put the tomato and garlic into a small baking pan and roast in a preheated 400°F oven 20-25 minutes, until tender and starting to brown.
2	Heat 1 tablespoon olive oil in a small skillet set on medium heat.
3	Add the bread crumbs and almonds, cooking until golden.
4	Puree the roasted tomato and garlic in a food processor.
5	Add the bread crumb mixture, processing until the almonds are very finely chopped.
6	Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil.
7	Process until thickened.
8	To prepare the salad: cut the potato in half, place in a saucepan, cover with water and cook until tender, about 20-25 minutes.
9	Drain; peel and cut into thin slices.
10	Cover the onion with cold water and set aside 10 minutes.
11	Drain and pat dry.
12	Bring a pan of water to the boil, add the beans and cook 5 minutes, until tender.
13	Remove the beans with a slotted spoon to a bowl of ice water.
14	Bring the water back to a boil, add the zucchini and time 1 minute.
15	Add to the beans in the ice water.
16	When chilled, drain and pat dry.
17	Combine the potatoes, onions, beans, zucchini, cucumber, olives, pimento, egg, several grindings of pepper and parsley with the dressing.
18	Let sit 1 hour at room temperature or refrigerate for longer storage.
19	Stir in the remaining tablespoon vinegar if needed