Artichoke Salad With Romesco (Ensalada Al Romesco) Recipe
Servings: 6
Ingredients
- 6 stalk celery stalks cut diagonally into 2 1/2" pcs Salt to taste
- 2 tsp sweet pimenton (not smoked) see * Note
- 1/2 tsp warm pimenton see * Note Water as needed
- 2 doz almonds blanched, skinned
- 1/4 c. extra virgin olive oil divided
- 1/4 c. minced Italian parsley
- 3 x garlic cloves
- 2 Tbsp. red wine vinegar
- 2 can artichoke hearts - (13 3/4 ounce ea) liquid removed, quartered
- 3 c. minced lettuce or possibly escarole
- 1 x hard-boiled egg sliced
- 1 tsp minced fresh mint leaves
- 1 Tbsp. minced green onion
Directions
- * Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy warm). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or possibly unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-warm is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.
- Blanch the celery in boiling salted water 6 min. Drain and refresh it under cool water. Set it aside.
- Combine the sweet and warm pimenton in a small bowl and mix it with 1/4 c. water till it is smooth.
- Toast the almonds in 2 tsp. of the oil in a small skillet over medium-low heat till they are golden brown, 3 to 4 min. Remove from the heat.
- Chop the parsley in a food processor, then add in the garlic and process till it is finely minced. Add in the toasted almonds and process till they are finely grnd. Add in 1/2 tsp. of salt, the vinegar and 1/2 c. of water and continue to process till the mix is quite smooth. Add in the pimenton paste and the remaining oil. This makes 1 c. 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 possibly escarole on a large platter. Arrange the artichokes and celery on top. Garnish with the egg, mint and onion.
- This recipe yields 6 appetizer servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 88 | 80% |
| Total Fat 9.9g | 12% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 53mg | 2% |
| Potassium 193mg | 6% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.98g | 1% |
| Protein 1.96g | 3% |
