Cooking Index - Cooking Recipes & IdeasArtichoke Salad With Romesco - {Ensalada Al Romesco} Recipe - Cooking Index

Artichoke Salad With Romesco - {Ensalada Al Romesco}

Courses: Salads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

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


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.

Dietary Information:

Each serving: 272 calories; 246 mg sodium; 41 mg cholesterol; 23 grams fat; 12 grams carbohydrates; 8 grams protein; 2.85 grams fiber.

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


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