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INGREDIENTS

Black Pepper ; freshly ground
To taste
1 md Zucchini, cut into 1/4"
4 Cloves garlic, peeled
1 lg Ripe tomato
SALAD:
14 Green olives stuff with
1 sm Cucumber, cut into 1/4"
1/4 c Parsley ; minced
5 tb Red-wine vinegar, divided
1 Whole canned pimento, diced
4 tb Olive oil, divided
1 Hard-cooked egg, coarsely
Chopped
1 lg White potato
1/2 ts Salt
1/4 c Slivered almonds
1/4 ts Crushed red pepper
1/2 lb Green beans, cut in halves
Half
ROMESCO SAUCE:
1/4 md Onion, very thinly sliced
Half
Slices, each slice cut in
Pimento, chopped finely
1/4 c Fresh bread crumbs
Slices, each slice cut in

Servings

INSTRUCTIONS

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.

NOTES

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Vegetable Salad with Romesco Sauce

Black Pepper freshly ground
  To taste 
1 md Zucchini, cut into 1/4" 
4  Cloves garlic, peeled 
1 lg Ripe tomato 
  SALAD: 
14  Green olives stuff with 
1 sm Cucumber, cut into 1/4" 
1/4 c Parsley minced
5 tb Red-wine vinegar, divided 
1  Whole canned pimento, diced 
4 tb Olive oil, divided 
1  Hard-cooked egg, coarsely 
  Chopped 
1 lg White potato 
1/2 ts Salt 
1/4 c Slivered almonds 
1/4 ts Crushed red pepper 
1/2 lb Green beans, cut in halves 
  Half 
  ROMESCO SAUCE: 
1/4 md Onion, very thinly sliced 
  Half 
  Slices, each slice cut in 
  Pimento, chopped finely 
1/4 c Fresh bread crumbs 
  Slices, each slice cut in

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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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 10 Servings

Calories: 139
Calories from Fat: 113 (81%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 42.7mg		1 %
Potassium 99.4mg		3 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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