Romesco salad recipe

Name: Romesco salad recipe
Cook time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 200g day-old ciabatta loaf, crusts removed, torn into 2cm pieces; extra virgin olive oil; salt and pepper, to season; 4 vine-ripened tomatoes, cut into bite-size pieces; 250g jar roasted piquillo peppers (or roasted capsicums in oil), drained and cut into large pieces; 2 cups parsley leaves; ⅓ cup toasted almonds, chopped; ⅓ cup roasted skinless hazelnuts, chopped

Adam Liaw

March 6, 2017

easyTime:< 30 minsServes:4

This salad borrows flavours from Spain's classic romesco sauce and there's no doubt that roasted peppers, almonds, garlic and sherry vinegar make a great combination.

Ingredients

200g day-old ciabatta loaf, crusts removed, torn into 2cm pieces
extra virgin olive oil
salt and pepper, to season
4 vine-ripened tomatoes, cut into bite-size pieces
250g jar roasted piquillo peppers (or roasted capsicums in oil), drained and cut into large pieces
2 cups parsley leaves
⅓ cup toasted almonds, chopped
⅓ cup roasted skinless hazelnuts, chopped

Dressing

1 garlic clove, minced
60ml sherry or red wine vinegar
80ml extra virgin olive oil
½ tsp caster sugar
¼ tsp smoked paprika (optional)
salt and pepper, to season

Method

Step 1
Preheat the oven to 190°C. Scatter ciabatta pieces in a large lined oven tray, drizzle with oil and season with salt and pepper. Bake the bread for about 10 minutes, turning halfway through, until dry and golden. Set aside.
Step 2
To make the dressing, whisk the ingredients together in a bowl until well blended and season to taste. Combine the tomatoes, peppers and parsley in a large bowl. Pour the dressing over the top and toss to combine. Serve the salad scattered with the croutons and nuts.
Step 3
Serve with rare roast beef with blackened green chilli salsa (optional)