Vegetable Salad With Romesco Sauce
Ingredients
1 ripe tomato
4 garlic
60 ml olive oil
28 gr bread crumbs
32 gr slivered almonds
1 gr pepper
1 gr salt
75 ml wine vinegar
1 potato
1/4 slices onion
250 gr green beans
1 zucchini
1 cucumber
14 green olives stuff with
1 pimento
7 gr parsley
400 degree oven
16 ml olive oil in a skillet set on hea
60 ml vinegar
45 ml olive oil
Instructions
pimento, egg, several grindings of pepper and parsley with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.