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 ...
Ingredients
- 4Cloves garlic, peeled
- 4tb olive oil, divided
- 1/4c fresh bread crumbs
- 1/4c slivered almonds
- 1/4ts crushed red pepper
- 1/2ts salt
- 5tb red-wine vinegar, divided
- 1/4md onion, very thinly sliced
Directions
- 1
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 Crush
- 2
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, unti
- 3
Heat 1 tablespoon olive oil in a small skillet set on medium heat
- 4
Add the bread crumbs and almonds, cooking until golden
- 5
Puree the roasted tomato and garlic in a food processor
- 6
Add the bread crumb mixture, processing until the almonds are very finely chopped
- 7
Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil
- 8
Process until thickened