Vegetable salad with romesco sauce
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Vegetable salad with romesco sauce
  Salad    Vegetables    Sauces  
Last updated 6/12/2012 1:28:23 AM. Recipe ID 63715. Report a problem with this recipe.
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      Title: Vegetable salad with romesco sauce
 Categories: Salad, Vegetables
      Yield: 10 Servings
 
           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.
 




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Recipe ID 63715 (Apr 03, 2005)

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