ingredients

For the sauce:
1 small red pepper
1/2 white onion
1 tomato
4 cloves of pink garlic
1 slice of stale bread
1 big bowl. to s. almonds
1 big bowl. to s. of pine nuts
1 big bowl. to s. hazelnut
2 pinches of Espelette pepper
3 tbsp. to s. of sherry vinegar
5-6 tbsp. to s. olive oil

For the salad:
6-8 ripe tomatoes of various colors
5-6 pickles
1 big bowl. to s. of capers
5-6 onions in vinegar
2 basil branches
1 small handful of arugula

Steps

Step 1

Prepare the sauce: light the oven grill. Open the pepper in 2, peel it, put it on a plate, skin on top. Slice, slide the onion under the pepper. Cut the tomato in half, press to remove the seeds, place it on the plate with the whole garlic cloves and the slice of bread. Bake. As soon as it is golden, remove the bread, but let the rest grill for 20 minutes.

2nd step

During this time, brown in a skillet without fat, almonds, pine nuts and hazelnuts crushed beforehand.

Step 3

Take the plate out of the oven, peel garlic and tomato. Mix in smooth cream with the bread, grilled vegetables, dried fruit, chilli, vinegar. Add the olive oil. If necessary, soften with a little water. Check the seasoning.

Step 4

Prepare the salad: cut the tomatoes into quarters, put them in a salad bowl. Add chopped gherkins, capers, onions, basil leaves, arugula. Pour the Romesco sauce, stir gently. Arrange on a large hollow dish. Serve well fresh.

tips

Carotene and vitamin C tomatoes, flavonoids peppers and pepper, vitamin E almonds, pine nuts and hazelnuts: this is a salad rich in protective antioxidants.