Artichoke Salad with Romesco
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Contents |
[edit] Description
[edit] Ingredients
- into 2 1/2" pieces
- salt to taste
- 2 tsp sweet
- 1/2 tsp hot pimenton
- water as needed
- 2 doz Almonds blanched, skinned
- 1/4 cup Olive Oil divided
- 1/4 cup chopped Italian Parsley
- 3 x Garlic Cloves
- 2 tbl Red Wine Vinegar
- 2 can artichoke hearts - (13 3/4 oz ea) drained, quartered
- 3 cup chopped lettuce or Escarole
- 1 x hard-boiled egg sliced
- 1 tsp chopped fresh mint leaves
- 1 tbl chopped Green Onion
[edit] Directions
Blanch the celery in boiling salted water 6 minutes. Drain and refresh it under cold water. Set it aside. Combine the sweet and hot Pimenton in a small bowl and mix it with 1/4 cup water until it is smooth. Toast the almonds in 2 teaspoons of the Oil in a small Skillet over medium-low heat until they are golden, 3 to 4 minutes. Remove from the heat. Chop the Parsley in a food processor, then add the garlic and process until it is finely chopped. Add the toasted almonds and process until they are finely ground. Add 1/2 teaspoon of salt, the Vinegar and 1/2 cup of water and continue to process until the mixture is quite smooth. Add the pimenton paste and the remaining oil. This makes 1 cup of dressing. (The dressing can be served with other vegetables and salads.) Place the artichoke hearts and celery in a bowl and top with the dressing. Marinate 1 hour at room temperature. Prepare a bed of lettuce or escarole on a large platter. Arrange the Artichokes and Celery on top. Garnish with the egg, mint and Onion.
