Vegetable Salad with Romesco Sauce
Yield
10 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Romesco sauce | |||
| 1 | large |
tomatoes
ripe |
|
| 4 | cloves |
garlic
peeled |
|
| 4 | tablespoons |
olive oil
divided |
|
| ¼ | cup |
bread crumbs
fresh |
|
| ¼ | cup |
almonds
slivered |
*
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ½ | teaspoon |
salt
|
|
| 5 | tablespoons |
red wine vinegar
divided |
|
| salad | |||
| 1 | large |
potatoes
white |
|
| ¼ | medium |
onions
very thinly sliced |
|
| ½ | pound |
green beans
cut in halves |
|
| 1 | each |
zucchini
medium, cut into 1/4 inch slices, each slice cut in half |
|
| 1 | each |
cucumbers
small, cut into 1/4 inch slices, each slice cut in half |
|
| 14 | each |
pimento stuffed green olives
finely chopped |
*
|
| 1 | each |
pimentos
whole, canned, diced |
*
|
| 1 | each |
eggs
hard-cooked, coarsely chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ¼ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Romesco sauce | |||
| 1 | large |
tomatoes
ripe |
|
| 4 | cloves |
garlic
peeled |
|
| 6E+1 | ml |
olive oil
divided |
|
| 59 | ml |
bread crumbs
fresh |
|
| 59 | ml |
almonds
slivered |
*
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 2.5 | ml |
salt
|
|
| 75 | ml |
red wine vinegar
divided |
|
| salad | |||
| 1 | large |
potatoes
white |
|
| 0.3 | medium |
onions
very thinly sliced |
|
| 226.8 | g |
green beans
cut in halves |
|
| 1 | each |
zucchini
medium, cut into 1/4 inch slices, each slice cut in half |
|
| 1 | each |
cucumbers
small, cut into 1/4 inch slices, each slice cut in half |
|
| 14 | each |
pimento stuffed green olives
finely chopped |
*
|
| 1 | each |
pimentos
whole, canned, diced |
*
|
| 1 | each |
eggs
hard-cooked, coarsely chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 59 | ml |
parsley leaves
minced |
|
Directions
To prepare the romesco sauce: Put the tomato and garlic into a small baking pan and roast in a preheated 400 degree F oven for 20 to 25 minutes, until tender and starting to brown.
Heat 1 tablespoon olive oil in a small skillet set on medium Add the bread crumbs and almonds, cooking until golden.
Purée 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.
To prepare the salad: Cut the potato in half, place in a minutes. Drain; peel and cut into thin slices.
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.
Combine the potatoes, onions, beans, zucchini, cucumber, with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.
