Romesco Vinaigrette Recipe 445

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Steps:

• Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
• Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
• Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.

Steps:

• In a food processor, puree the almonds with the basil, tarragon, piquillo peppers, vinegar and garlic until a paste forms. With the machine on, gradually add the water and olive oil. Season with salt. Toss the dressing with chicory.