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Romesco
Salad
 Romesco
sauce originates from the Spanish city of Tarragona. The sauce
has a unique and very garlicky flavour with quite a thick
texture. Simple to make, romesco sauce will had a real Spanish
flavour to summer salads and pasta dishes. It also keeps well
in the fridge for up to a week to use the leftovers to liven
up additional salad dishes or tapas. There are many variations
of "Romesco" sauce and although the ingredients
tend to remain the same quantities can and do vary, he we
have a simple recipe for romesco salad.
You
will need:
4
Large vine tomatoes
1 Garlic bulb, sliced in half
10 Garlic cloves, peeled
100g blanched almonds
1 Large crisp head lettuce, chopped
1 Fresh red chili, diced
2 Tablespoons red wine vinegar
1 Tablespoon sea salt
Olive oil
Method
- Preheat
the oven to 220°C.
- Place
the tomatoes and head of garlic on a baking tray, drizzle
with olive oil and bake for approximately 1 ½ hours
until roasted through.
- While
the tomatoes are roasting, place your garlic cloves in
a food processor.
- Lightly
toast the almonds in a frying pan, leave to cool then
add these into the food processor along with the garlic.
- Add
a splash of olive oil into a frying pan and sear the diced
chilli for 30 seconds, add to the almonds and garlic.
- Once
roasted, remove the tomatoes and garlic from the oven
and leave to cool. Squeeze out the garlic pulp into the
food processor and remove the skin from the tomatoes and
add them to the rest of the ingredients.
- Pulse
the ingredients and add a slug of olive oil, then the
wine vinegar and salt, pulse again until you achieve a
thick texture.
- Place
the chopped lettuce into a large salad bowl, pour over
the romesco sauce and mix thoroughly until all the lettuce
is covered.
- Serve
with fresh crusty bread and a wine of your choice.
Serves
6
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