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
Romesco Sauce - Food Wishes
Learn how to make Romesco Sauce! This amazing sauce requires a little bit of prep, but the procedure is quite easy, and there’s simply no better, more flavorful sauce for grilled vegetables and/or fish. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious, and very versatile Romesco Sauce recipe!
You can also find my content on Allrecipes:
Romesco “pasta salad”
Traditional pasta salad doesn’t do it for me...so I serve my cold Romesco “pasta salad” instead.
Ingredients below & directions in video!
- 3 cloves of garlic, 1 cup of Marcona or regular almonds, 2, 15oz jars of drained roasted peppers, 1/3 cup olive oil, 3 Tbs sherry vin, 1 tsp salt, 1.5 tsp smoked paprika, 1/2 tsp chipotle, 1/3 cup olive oil, 1/3 cup parsley, 2 lbs pasta, 2 cups arugula, 1/2 cup grated ricotta salata
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Romesco Sauce | Serious Eats At Home
Romesco is a nutty and fruity Spanish sauce that is best when you make it your own. Our Culinary Director, Daniel Gritzer, shows you how he makes it at his home--including what peppers you should be using if you can't find the traditional dried ñora peppers.
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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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Song - Infinity
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Cod with Romesco sauce
Romesco sauce recipe
Ingredients
- 2 red sweet pepper/bell pepper/capsicum
- 3 tomatoes
- 1 head of garlic
- Olive oil
- 2 tbsp red wine vinegar
- 60g peeled almonds
- 1 piece bread
- Salt
Method
1. Start by roasting the tomatoes, peppers and garlic in a 200°c oven for 25-50 minutes with a good glug of olive oil and salt.
2. Toast the almonds and set aside.
3. Place the roasted veg (remove the skins) into a blender with the almonds, 50ml olive oil and red wine vinegar, and blend until smooth.
4. Check the seasoning and add salt if you think it needs it. Tear some of the bread into the blender and mix again until you have the thickness you are looking for.
5. Serve with grilled fish and spring onions. To be honest this is a delicious dip that is handy to have in the fridge and goes with lots of dishes.