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Artichoke Salad with Romesco

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Ingredients Edit

Directions Edit

  1. Blanch the celery in boiling salted water 6 minutes.
  2. Drain and refresh it under cold water.
  3. Set it aside.
  4. Combine the sweet and hot pimenton in a small bowl and mix it with ¼ cup water until it is smooth.
  5. 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.
  6. Remove from the heat.
  7. Chop the parsley in a food processor, then add the garlic and process until it is finely chopped.
  8. Add the toasted almonds and process until they are finely ground.
  9. Add ½ teaspoon of salt, the vinegar and ½ cup of water and continue to process until the mixture is quite smooth.
  10. Add the pimenton paste and the remaining oil.
  11. This makes 1 cup of dressing (the dressing can be served with other vegetables and salads)
  12. Place the artichoke hearts and celery in a bowl and top with the dressing.
  13. Marinate 1 hour at room temperature.
  14. Prepare a bed of lettuce or escarole on a large platter.
  15. Arrange the artichokes and celery on top.
  16. Garnish with the egg, mint and onion.

Notes Edit

  1. Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.

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