recipe for Romesco Salad has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
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.
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
to make Romesco Salad
the oven to 220°C.
the tomatoes and head of garlic on a baking tray,
drizzle with olive oil and bake for approximately
1 ½ hours until roasted through.
the tomatoes are roasting, place your garlic cloves
in a food processor.
toast the almonds in a frying pan, leave to cool then
add these into the food processor along with the garlic.
a splash of olive oil into a frying pan and sear the
diced chilli for 30 seconds, add to the almonds and
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.
the ingredients and add a slug of olive oil, then
the wine vinegar and salt, pulse again until you achieve
a thick texture.
the chopped lettuce into a large salad bowl, pour
over the romesco sauce and mix thoroughly until all
the lettuce is covered.
with fresh crusty bread and a wine of your choice.
with permission of Orce