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Romesco Salad

This recipe for Romesco Salad has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Romesco sauce originates from the Spanish city of Tarragona. The sauce has a unique and very garlicky flavour with quite a thick texture. Simple to make, romesco sauce will had a real Spanish flavour to summer salads and pasta dishes. It also keeps well in the fridge for up to a week to use the leftovers to liven up additional salad dishes or tapas. There are many variations of "Romesco" sauce and although the ingredients tend to remain the same quantities can and do vary, he we have a simple recipe for romesco salad.

Ingredients for Romesco Salad

4 Large vine tomatoes
1 Garlic bulb, sliced in half
10 Garlic cloves, peeled
100g blanched almonds
1 Large crisp head lettuce, chopped
1 Fresh red chili, diced
2 Tablespoons red wine vinegar
1 Tablespoon sea salt
Olive oil

How to make Romesco Salad

  • Preheat the oven to 220°C.
  • Place the tomatoes and head of garlic on a baking tray, drizzle with olive oil and bake for approximately 1 ½ hours until roasted through.
  • While the tomatoes are roasting, place your garlic cloves in a food processor.
  • Lightly toast the almonds in a frying pan, leave to cool then add these into the food processor along with the garlic.
  • Add a splash of olive oil into a frying pan and sear the diced chilli for 30 seconds, add to the almonds and garlic.
  • Once roasted, remove the tomatoes and garlic from the oven and leave to cool. Squeeze out the garlic pulp into the food processor and remove the skin from the tomatoes and add them to the rest of the ingredients.
  • Pulse the ingredients and add a slug of olive oil, then the wine vinegar and salt, pulse again until you achieve a thick texture.
  • Place the chopped lettuce into a large salad bowl, pour over the romesco sauce and mix thoroughly until all the lettuce is covered.
  • Serve with fresh crusty bread and a wine of your choice.

Serves 6

Romesco Salad

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Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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