How To make 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 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.
How To make Vegetable Salad with Romesco Sauce's Videos
Romesco Sauce Recipe
Romesco Sauce, learn how to make homemade Romesco Sauce easily. This recipe is very flavoursome and yields great results. Easy to follow instructions and recipe. Perfect for Fish, Seafood, Pasta and used as a Dip with Cream Cheese. This Sauce originates from Tarragona, Catalonia.
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Makes - 2 12 Cups
Ingredients -
2 - Red Bell Peppers (Capsicum) Roasted and Peeled
2 - Tomatoes, Peeled and Diced
1 - Long Red Chilli, Deseeded and Roughly Chopped
2 12 tsp - Coconut Oil
1 tsp - Sweet Paprika
25g - Almonds, Roasted and Chopped
25g - Hazelnuts, Roasted, Chopped and Skinned
4 - Garlic Cloves, Roughly Chopped
1 12 tsp - Red Wine Vinegar
3 Tbs - Extra Virgin Olive Oil
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Cod with Romesco sauce
Romesco sauce recipe
Ingredients
- 2 red sweet pepper/bell pepper/capsicum
- 3 tomatoes
- 1 head of garlic
- Olive oil
- 2 tbsp red wine vinegar
- 60g peeled almonds
- 1 piece bread
- Salt
Method
1. Start by roasting the tomatoes, peppers and garlic in a 200°c oven for 25-50 minutes with a good glug of olive oil and salt.
2. Toast the almonds and set aside.
3. Place the roasted veg (remove the skins) into a blender with the almonds, 50ml olive oil and red wine vinegar, and blend until smooth.
4. Check the seasoning and add salt if you think it needs it. Tear some of the bread into the blender and mix again until you have the thickness you are looking for.
5. Serve with grilled fish and spring onions. To be honest this is a delicious dip that is handy to have in the fridge and goes with lots of dishes.
Romesco “pasta salad”
Traditional pasta salad doesn’t do it for me...so I serve my cold Romesco “pasta salad” instead.
Ingredients below & directions in video!
- 3 cloves of garlic, 1 cup of Marcona or regular almonds, 2, 15oz jars of drained roasted peppers, 1/3 cup olive oil, 3 Tbs sherry vin, 1 tsp salt, 1.5 tsp smoked paprika, 1/2 tsp chipotle, 1/3 cup olive oil, 1/3 cup parsley, 2 lbs pasta, 2 cups arugula, 1/2 cup grated ricotta salata
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3 AMAZING Sauces That Go With ANYTHING | Oil Free & Vegan
A good sauce like these can make an entire meal! In this video I share with you 3 AMAZING sauces using only 5 ingredients each.
A new take on a classic Romesco, a Creamy Cashew Pesto and a Tangy Jalalpeno Dill. Recipe's down below!
Let me know your thoughts in the comments! Which one will you make first?
If you like my recipes check out my recipe ebook (Link below)! It includes a bunch of sauce recipes just like these!
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION:
Recipes:
0:00
0:42 Creamy Cashew Pesto
2:33 Romesco
5:45 Tangy Jalapeno Dill
Creamy Cashew Pesto: (0:42)
1/2 cup soaked cashews (65 g)
1 cup fresh basil (25 g)
4 garlic cloves
2 tbsp nutritional yeast
1 lemon juiced
2 Tbsp Water
Salt & Pepper to taste
*Blend all the ingredients until smooth.
Romesco: (2:33)
1.5 Roasted Red Peppers
25 Roasted Cherry Tomatoes (260-275 grams of tomatoes)
4 tbsp hemp seeds
1/2 lemon (juiced) (2 tbsp)
4 garlic cloves
2 tbsp water
*Roast red bell peppers and cherry tomatoes at 450f for 15 minutes or until they start to blacken.
Add all the ingredients to a blender and blend until smooth.
Tangy Jalapeno Dill: (5:45)
1 Large Jalapeno Pepper
2 cloves of garlic
1 lime (juiced)
1/4 cup of tahini
3 tbsp water
Salt/pepper
1 tbsp Dill at end
*Blend all the ingredients except the dill.
Stir in the dill at the end and enjoy!
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Pasta Salad You’ll Actually Want to Eat
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Sea Watch Clam Romesco Salad
Roasted cauliflower, white beans, bacon, and spinach tossed in Romesco sauce and topped with Sea Watch Oven Ready Clam Strips.