Broccoli Salad With Hazelnut Romesco Recipes

Steps:

• Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.

Steps:

• Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
• In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
• Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain.
• In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.

Steps:

• Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred.
• In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes.
• Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers.
• To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning.
• To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

Steps:

• To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
• Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
• In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
• Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.