Name: Romesco Vegetable Salad
Ingredients: 1 large ripe tomato; 5 garlic cloves; 1 dried sweet red pepper (ñora, such as New Mexico (Anaheim)); 1/2 dried red chile pepper (seeded, or 1/4 teaspoon crushed red pepper); 1/2 cup water; 4 1/2 tablespoons red wine vinegar; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 thin slice long-loaf (baguette bread, broken into pieces); 5 blanched almonds; Salt to taste; Freshly ground black pepper to taste; 1 medium potato (such as red waxy); 1/4 pound green beans (halved); 1 medium zucchini (about 6 ounces, cut into 1/4-inch slices, each slice cut in half); 1/2 large hard-boiled egg (sliced); 4 thin slices medium onion; 1/2 small cucumber (cut into 1/4-inch slices, each slice cut in half); 1 small ripe tomato (cut into 8 wedges); 10 small pitted green olives (with or without pimiento, preferably Spanish); 1/2 pimiento (cut into thin strips); 1 tablespoon finely chopped fresh flat-leaf parsley (for garnish)

Instructies

Prepare the Romesco Sauce:

Place the sauce ingredients in a food processor and process until smooth.
Let it sit for 1 hour.

Prepare the Vegetables:

Place the potato in a small saucepan with cold, salted water.
Cover and bring to a simmer over low heat.
Cook for about 15 minutes or until tender when pierced with a knife.
Drain, let it cool slightly, peel, cut into thin slices, and season with salt.
In a medium saucepan, add water to cover the beans and zucchini, and salt.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 10 minutes or until crisp-tender.

Assemble the Salad:

In a salad bowl or deep serving dish, arrange the vegetables in layers: first the potato, then the beans, zucchini, egg, onion, cucumber, tomato, olives, and pimiento.
Pour the Romesco Sauce over the vegetables (do not mix).
Let it sit for at least 1 hour.
Sprinkle with chopped parsley before serving.

Romesco Vegetable Salad