How To make Vegetable Salad with Romesco Sauce
ROMESCO SAUCE: 1 lg Ripe tomato
4 Cloves garlic, peeled
4 tb Olive oil, divided
1/4 c Fresh bread crumbs
1/4 c Slivered almonds
1/4 ts Crushed red pepper
1/2 ts Salt
5 tb Red-wine vinegar, divided
SALAD: 1 lg White potato
1/4 md Onion, very thinly sliced
1/2 lb Green beans, cut in halves
1 md Zucchini, cut into 1/4"
Slices, each slice cut in Half 1 sm 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 1/4 c Minced parsley
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. 2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add
the bread crumbs and almonds, cooking until golden. 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.
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. 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, 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.
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This restaurant-quality recipe from Chef Alyssa Price is all you need to make your breakfast, lunch or dinner gourmet. As a light main dish or side salad, Harvest Salad with Romesco Sauce adds a touch of sweetness from Cloud 9® Tomatoes to satisfy every craving with the quality you deserve. See the recipe here:
Romesco Pasta Salad Meal Prep #plantbasedrecipes
Indulge in our delightful Romesco Pasta Salad Meal Prep that’s not only delicious but also packed with nutrients. This plant-based dish is a perfect blend of wholemeal pasta, fresh veggies, and a rich Romesco-inspired sauce that will leave you craving more. It’s the ideal choice for those looking for a high-protein, high-fiber meal that’s both satisfying and easy to prepare.
Romesco Sauce Recipe
Romesco Sauce, learn how to make homemade Romesco Sauce easily. This recipe is very flavoursome and yields great results. Easy to follow instructions and recipe. Perfect for Fish, Seafood, Pasta and used as a Dip with Cream Cheese. This Sauce originates from Tarragona, Catalonia.
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Makes - 2 12 Cups
Ingredients -
2 - Red Bell Peppers (Capsicum) Roasted and Peeled
2 - Tomatoes, Peeled and Diced
1 - Long Red Chilli, Deseeded and Roughly Chopped
2 12 tsp - Coconut Oil
1 tsp - Sweet Paprika
25g - Almonds, Roasted and Chopped
25g - Hazelnuts, Roasted, Chopped and Skinned
4 - Garlic Cloves, Roughly Chopped
1 12 tsp - Red Wine Vinegar
3 Tbs - Extra Virgin Olive Oil
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Artist - Axel Wernberg
Song - Infinity
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Plant-Based Seasonal BUDDHA BOWLS // Easy & Delicious
Hey guys! 3 incredible buddha bowl ideas for you to experiment and try out including; miso aubergine, roasted carrot & garlic hummus, romesco sauce, dukkah roasted butterbeans. Let me know which dish or bowl you'll be trying out. Full recipes can be found in my 'Buddha Bowls' recipe ebook on my website (see below)
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Green romesco sauce with barbecued nectarines and asparagus
See the recipe here:
This barbecued salad recipe sees nectarines and asparagus charred on the barbecue to create a refreshing, complex flavour. The green romesco sauce is smoky, sharp and pleasingly bitter, helping to bring the whole dish together.
Homemade Romesco Sauce
Romesco is a red pepper and nut sauce, originating from the Spanish region of Catalonia. We have used almonds, garlic, a touch of sherry, paprika and cayenne pepper to add it a bit of spice. It is a sauce usually served with fish, but you can serve it with seafood and other meats also.
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