Ingredients Jump to Instructions ↓

  1. 1 lg Ripe tomato

  2. 4 Cloves garlic, peeled

  3. 4 tb Olive oil, divided

  4. 1/4 c Fresh bread crumbs

  5. 1/4 c Slivered almonds

  6. 1/4 ts Crushed red pepper

  7. 1/2 ts Salt

  8. 5 tb Red-wine vinegar, divided SALAD:

  9. 1 lg White potato

  10. 1/4 md Onion, very thinly sliced

  11. 1/2 lb Green beans, cut in halves

  12. 1 md Zucchini, cut into 1 sm Cucumber, cut into 1/4" Slices, each slice cut in Half

  13. 14 Green olives stuff with Pimento, chopped finely

  14. 1 Whole canned pimento, diced

  15. 1 Hard-cooked egg, coarsely Chopped Freshly ground black pepper To taste

  16. 1/4 c Minced parsley

  17. 1. To prepare the romesco sauce: Put the tomato and garlic into a small baking pan and roast in a preheated 400-degree oven

  18. 20-25 minutes, until tender and starting to brown.

  19. 2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add the bread crumbs and almonds, cooking until golden.

  20. 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,

  21. 4 tablespoons vinegar and the remaining

  22. 3 tablespoons olive oil. Process until thickened.

  23. 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.

  24. 5. Cover the onion with cold water and set aside

  25. 10 minutes. Drain and pat dry. Bring a pan of water to the boil, add the beans and cook

  26. 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

  27. 1 minute. Add to the beans in the ice water. When chilled, drain and pat dry.

  28. 6. Combine the potatoes, onions, beans, zucchini, cucumber, olives,

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback