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.
How To make Vegetable Salad with Romesco Sauce's Videos
Calçots con romesco | Grilled spring onions with roasted tomatoes and nuts sauce
The Catalonian sauce for this dish is more famous than the main ingredient itself but in the last decade, they have raised in popularity to the point that these particularly sweet and large spring onions have become quite a thing in Spanish restaurants outside of Spain. It is very regional and in Catalonia, they make a huge celebration called “Calçotadas” in January and is a day that brings everyone together to enjoy them cooked over the BBQ. They are so messy to eat that even bibs are given away so you don’t spoil your clothes. If you get hold of these beauties, invite your neighbors over and make your own “Calçotada”, the fun will be guaranteed!
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Romesco Sauce
This recipe is for a vegan Romesco sauce. In this episode you will learn how easy it is to make a low-fat Catalan sauce that that will blow your mind. If you fancy tasty recipes, make sure to stay tuned for more upcoming videos.
Visit for the ingredients list, extra info, and more video recipes.
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.
Tomato and Mozzarella Salad with Romesco Sauce
Hey guys! Sorry for being away for so long, I will make an update video later on why I was gone. A lot of things happened, but I am back. Today we are making a beautiful mozzarella and tomato salad with one of my favorites Romesco sauce. If you like this recipe give it a THUMBS UP. Don't forget to SUBSCRIBE to my channel to never miss out on the new recipes! Thank you for your support!
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Romesco
So good on anything and everything! ♥️
Romesco
(recipe from our cookbook, Simply Vibrant)
makes about 3 cups
1 large or 2 small red bell peppers, seeded and cut into large chunks
2 medium tomatoes, cut in half
olive oil
sea salt and freshly ground black pepper
1 chili, seeded and sliced
1/2 cup raw almonds, soaked in purified water overnight, drained and rinsed
cloves from 1 head garlic, sliced
1 tablespoon red wine vinegar
1 teaspoon smoked Spanish paprika
Preheat the oven to 425° F (220° C). Line a shallow baking dish with parchment paper.
Place the bell peppers and tomatoes in the prepared baking dish, drizzle with 1 tbsp oil, and stir to coat. Spread out the vegetables in a single layer, flipping the tomatoes so they are cut side down. Sprinkle with salt and pepper to taste and transfer to the oven. Roast for 20 minutes, or until the peppers are completely cooked through and soft.
Warm 2 tbsp of oil in a medium saucepan over medium heat. Add the chili and saute for about 2 minutes, until it is soft and golden in places. Add the almonds, garlic, and a pinch of salt to the pan and saute for 3-4 minutes, until the garlic is golden. Remove the pan from the heat.
Remove the skin from the roasted tomato halves. In a food processor, combine the bell pepper, tomatoes and their juices, almond-chili-garlic mixture, the oil from the pan, red wine vinegar, smoked paprika, and 1 more tbsp olive oil. Blend until the mixture reaches your desired consistency - you can make romesco smooth or chunky, depending on your preference. Taste for salt, pepper, and acid, adjust if needed. Store the romesco in an airtight container in the refrigerator for up to 1 week.
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Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.