Vegetable Salad with Romesco Sauce

Directions

1. 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.

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

3. 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.

4. To prepare the salad: Cut the potato in half, place in a minutes. Drain; peel and cut into thin slices.

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.

6. 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.