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Vegetable Salad With Romesco Sauce

Vegetable Salad With Romesco Sauce recipe image
This Vegetable Salad with Romesco Sauce is a celebration of Mediterranean flavors, combining crisp, fresh vegetables with a rich, smoky sauce. The romesco sauce, made from roasted tomatoes, garlic, toasted almonds, and bread crumbs, offers a deep, nutty complexity with a gentle kick of heat from crushed red pepper. The salad itself features tender boiled potatoes, crisp blanched green beans and zucchini, refreshing cucumber, and briny green olives. Tossed together with a hard-boiled egg and fresh parsley, this dish delivers a satisfying mix of textures and temperatures. It is perfect for a light lunch, a picnic, or as a robust side dish for grilled meats. The flavors meld beautifully, making it a versatile recipe that improves as it sits, allowing the vegetables to absorb the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 288.1
Dietary: Vegan
Description
This Vegetable Salad with Romesco Sauce is a celebration of Mediterranean flavors, combining crisp, fresh vegetables with a rich, smoky sauce. The romesco sauce, made from roasted tomatoes, garlic, toasted almonds, and bread crumbs, offers a deep, nutty complexity with a gentle kick of heat from crushed red pepper. The salad itself features tender boiled potatoes, crisp blanched green beans and zucchini, refreshing cucumber, and briny green olives. Tossed together with a hard-boiled egg and fresh parsley, this dish delivers a satisfying mix of textures and temperatures. It is perfect for a light lunch, a picnic, or as a robust side dish for grilled meats. The flavors meld beautifully, making it a versatile recipe that improves as it sits, allowing the vegetables to absorb the delicious sauce.
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Place the tomato and garlic cloves in a small baking pan.
  3. 3
    Roast in the preheated oven for 20-25 minutes, until tender and starting to brown.
  4. 4
    While the tomato roasts, heat 1 tablespoon olive oil in a small skillet over medium heat.
  5. 5
    Add the bread crumbs and almonds to the skillet.
  6. 6
    Cook, stirring frequently, until the bread crumbs and almonds are golden brown.
  7. 7
    Transfer the roasted tomato and garlic to a food processor.
  8. 8
    Puree until smooth.
  9. 9
    Add the toasted bread crumb and almond mixture to the food processor.
  10. 10
    Process until the almonds are very finely chopped and incorporated.
  11. 11
    Add the crushed red pepper, 1/2 teaspoon salt, 4 tablespoons red-wine vinegar, and the remaining 3 tablespoons olive oil to the processor.
  12. 12
    Process until the sauce is thickened and well combined. Set aside.
  13. 13
    Cut the potato in half and place in a saucepan.
  14. 14
    Cover with water and bring to a boil.
  15. 15
    Reduce heat and cook until tender, about 20-25 minutes.
  16. 16
    Drain the potato, let cool slightly, peel, and cut into thin slices.
  17. 17
    Place the sliced onion in a bowl and cover with cold water. Let sit for 10 minutes to mellow the flavor.
  18. 18
    Drain the onion and pat dry with paper towels.
  19. 19
    Bring a pan of water to a boil. Add the green beans and cook for 5 minutes, until tender.
  20. 20
    Remove the beans with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.
  21. 21
    Bring the water back to a boil. Add the zucchini and cook for 1 minute.
  22. 22
    Add the zucchini to the bowl with the beans in the ice water.
  23. 23
    Once chilled, drain the beans and zucchini thoroughly and pat dry.
  24. 24
    In a large bowl, combine the sliced potatoes, onions, green beans, zucchini, cucumber, chopped olives, diced pimento, chopped egg, and minced parsley.
  25. 25
    Season with several grindings of black pepper.
  26. 26
    Pour the romesco sauce over the vegetables.
  27. 27
    Toss gently to coat all ingredients evenly.
  28. 28
    Let the salad sit at room temperature for 1 hour to allow flavors to meld, or refrigerate for longer storage.
  29. 29
    Before serving, stir in the remaining 1 tablespoon of red-wine vinegar if needed for brightness.

Nutrition Facts

Amount Per Serving
Calories 288.1kcal
% Daily Value *
Total Fat 23.1g36%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 2533.3mg106%
Total Carbohydrate 16.7g6%
Dietary Fiber 3.3g14%
Sugars 1.4g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-salad-with-romesco-sauce/