Artichoke Salad with Romesco - (Ensalada Al Romesco)

Yield > 6
Keys : Appetizers Salads Dressings Spanish Spain European
Mediterranean
Ingredients :
6 stalk celery stalks cut diagonally
into 2 1/2" pieces
Salt to taste
2 tsp sweet pimenton (not
smoked) see * Note
1/2 tsp hot pimenton see * Note
Water as needed
2 doz almonds blanched, skinned
1/4 cup olive oil divided
1/4 cup chopped Italian parsley
3 x garlic cloves
2 tbl red wine vinegar
2 can artichoke hearts - (13 3/4
oz ea) drained, quartered
3 cup chopped lettuce or escarole
1 x hard-boiled egg sliced
1 tsp chopped fresh mint leaves
1 tbl chopped green onion
Method :
• * Note: 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.
• Blanch the celery in boiling salted water 6 minutes. Drain
and refresh it under cold water. Set it aside.
• Combine the sweet and hot pimenton in a small bowl and
mix it with 1/4 cup water until it is smooth.
• 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. Remove from the heat.
• Chop the parsley in a food processor, then add the garlic
and process until it is finely chopped. Add the toasted almonds
and process until they are finely ground. Add 1/2 teaspoon of
salt, the vinegar and 1/2 cup of water and continue to process
until the mixture is quite smooth. Add the pimenton paste and
the remaining oil. This makes 1 cup 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 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 :