Recipe - Vegetable Salad With Herbal Vinaigrette

ROMESCO SAUCE:
1 lg Ripe tomato
4 Cloves garlic, peeled
4 tablespoon Olive oil, divided
One fourth cup Fresh bread crumbs
One fourth cup Slivered almonds
One fourth teaspoon Crushed red pepper
One half teaspoon Salt
5 tablespoon Redwine vinegar, divided
SALAD:
1 lg White potato
One fourth md Onion, very thinly cut or sliced up
One half pound Green beans, cut in halves
1 md Zucchini, cut into 1/4"
Slices, each slice cut in
Half
1 small Cucumber, cut into 1/4"
Slices, each slice cut in
Half
14 Green olives stuff with
Pimento, chopped finely
1 Whole canned pimento, minced
1 Hardcooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
One fourth cup Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small
baking pan and roast in a preheated 400degree oven 2025 minutes, until
tender and starting to brown. 2. Heat 1 tablespoon olive oil in a small
skillet set on medium heat. Add the bread crumbs and almonds, cooking
until golden. 3. Puree the roasted tomato and garlic in a food processor.
Add the bread crumb mixture, processing until the almonds are very finely
chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and
the remaining 3 tablespoons olive oil. Process until thickened. 4. To
prepare the salad: Cut the potato in half, place in a saucepan, cover with
water and cook until tender, about 2025 minutes. Drain; peel and cut into
thin slices. 5. Cover the onion with cold water and set aside 10 minutes.
Drain and pat dry. Bring a pan of water to the boil, add the beans and
cook 5 minutes, until tender. Remove the beans with a slotted spoon to a
bowl of ice water. Bring the water back to a boil, add the zucchini and
time 1 minute. Add to the beans in the ice water. When chilled, drain and
pat dry. 6. Combine the potatoes, onions, beans, zucchini, cucumber,
olives, pimento, egg, several grindings of pepper and parsley with the
dressing. Let sit 1 hour at room temperature or refrigerate for longer
storage. Stir in the remaining tablespoon vinegar if needed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini