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Category: Main courses

Artichoke Salad With Romesco (Ensalada al Romesco)

Unsmoked pimenton provides a stand-in for hard-to-obtain flora peppers in making this romesco sauce. The flora is a plum-sized, sweet, dried pepper, soaked and ground with garlic and almonds for the sauce. It's the same pepper used for sweet pimenton. Read more

Total time: 40 minutes plus 1 hour marinating | Serves 6
  • 6 stalks celery, cut diagonally into 2 1/2-inch pieces
  • Salt
  • 2 teaspoons sweet pimenton (not smoked)
  • 1/2 teaspoon hot pimenton
  • Water
  • 2 dozen almonds, blanched and skinned
  • 1/4 cup olive oil, divided
  • 1/4 cup chopped Italian parsley
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 2 (13 3/4-ounce) cans quartered artichoke hearts, drained
  • 3 cups chopped lettuce or escarole
  • 1 hard-boiled egg, sliced
  • 1 teaspoon chopped fresh mint leaves
  • 1 tablespoon chopped green onion

Step 1Blanch the celery in boiling salted water 6 minutes. Drain and refresh it under cold water. Set it aside.

Step 2Combine the sweet and hot pimenton in a small bowl and mix it with 1/4 cup water until it is smooth.

Step 3Toast 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.

Step 4Chop 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.)

Step 5Place 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.

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