Artichoke Salad With Romesco - {Ensalada Al Romesco}

Recipe Ingredients

6		Celery stalks - cut diagonally Into 2 1/2" pieces
		Salt - to taste
2 teaspoons	10ml	Sweet pimenton (not smoked) - see * Note
1/2 teaspoon	2.5ml	Hot pimenton - see * Note
		Water - as needed
2		Almonds - blanched, skinned
1/4 cup	59ml	Olive oil - divided
1/4 cup	36g / 1.3oz	Chopped Italian parsley
3		Garlic cloves
2 tablespoons	30ml	Red wine vinegar
2		Artichoke hearts - (13 3/4 oz ea) - drained, quartered
3 cups	438g / 15oz	Chopped lettuce or escarole
1		Hard-boiled egg - sliced
1 teaspoon	5ml	Chopped fresh mint leaves
1 tablespoon	15ml	Chopped green onion

Recipe Instructions

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.

Hints

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.

Source:
"The Los Angeles Times, 02-07-2001"

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