Romesco Vegetable Salad
Romesco sauce, originating in Catalunya and made with dried sweet red peppers, garlic, and almonds, adds a delightful twist to this vegetable salad. Perfect for those who enjoy a mix of textures and flavors, this salad is a refreshing addition to any meal.
Ingrediënten
Makes 6 to 8 Servings / Preparation: At least 2 hours in advance
Romesco Sauce:
- 1 large ripe tomato
- 5 garlic cloves
- 1 dried sweet red pepper ñora, such as New Mexico (Anaheim)
- ½ dried red chile pepper seeded, or 1/4 teaspoon crushed red pepper
- ½ cup water
- 4 ½ tablespoons red wine vinegar
- ½ 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
Vegetables:
- 1 medium potato such as red waxy
- ¼ pound green beans halved
- 1 medium zucchini about 6 ounces, cut into 1/4-inch slices, each slice cut in half
- ½ large hard-boiled egg sliced
- 4 thin slices medium onion
- ½ 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
- ½ 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.
Notes / Tips / Wine Advice:
Serve at room temperature or refrigerate for at least 2 hours and serve cold.
Enjoy your Romesco Vegetable Salad – a flavorful and vibrant dish!
Enjoy your Romesco Vegetable Salad – a flavorful and vibrant dish!
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