Warm Salad of Brussels Sprouts, Carrot, Fennel, Cipollini Onion & Fingerling Potato, Romesco Sauce, Piment D'Esplette
Romesco comes in many variations. Some people put lots of things in theirs while others simply use 3 or 4. But to be romesco it has to have nuts, usually almond or hazelnut, and it has to have roasted peppers. My romesco is a combination of fire-roasted red peppers, hazelnuts, almonds, tomato paste, roasted garlic, roasted onion, sherry vinegar and Spanish olive oil. The nuts are fried in the oil before adding everything else to cook for about ten minutes. Everything is blended together to make a tangy chunky sauce.
I oven roasted all of the vegetables, adding the sprouts much later so as not to overcook them. Once they were cooked to my liking a tossed them into a pan with some butter and sherry vinegar. I cooked them for a few minutes allowing the liquid to evaporate, glazing the vegetables for a nice shiny look. I garnished the salad with fennel fronds, carrot greens and the piment.
Organic German Heirloom Brussels Sprouts - Culton Organics
Organic Fennel - Culton Organics
Baby Carrots - Blooming Glen
Fingerling Potatoes - Blooming Glen
Organic Cipollini Onions - Culton Organics
Organic Piment D'Esplette - Culton Organics