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19/03/2020 By Frodenheng.lu

Broccoli Salad With Hazelnut Romesco

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Broccoli Salad With Hazelnut Romesco

Course Salad, Starter
Cuisine North America
Keyword Broccoli
Servings 6

Ingredients

  • 2 red bell peppers halved and cored
  • 1 Roma tomato halved
  • 3 cloves garlic peeled
  • 1/2 cup hazelnuts peeled more for garnish
  • 1/2 cup dried breadcrumbs
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 1/2 tsp paprika hot smoked
  • 1 tsp salt
  • 1 kg broccoli cut into bite-sized florets

Instructions

  1. Roast the hazelnuts in a pan without oil, stirring constantly. Set aside.
  2. Heat the broiler.
  3. Arrange an oven rack in the position closest to the flame. Place the peppers (cut side down), the tomato halves (cut-side uand the garlic on a rimmed baking sheet. Broil until the peppers and the garlic are slightly charred, 3 to 5 minutes.
  4. Turn the garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until the garlic is well browned but not burned. Transfer the garlic to a large bowl.
  5. Continue broiling the peppers and the tomatoes until both are well charred, 4 to 5 minutes longer. Transfer the tomato and the peppers to the bowl with the garlic.
  6. Cover the bowl with plastic wrap. Let it stand until the vegetables are cool enough to handle but still warm, then peel the peppers and the tomatoes.
  7. In the bowl of a food processor fitted with the blade attachment, pulse the hazelnuts until they are coarsely ground. Add the peppers, tomato, garlic, breadcrumbs, oil, vinegar, honey, paprika, salt and purée until it is smooth. Taste and adjust the seasonings. Scrape the romesco into a bowl.
  8. Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil the broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer them to the ice water; drain.
  9. In a large bowl, toss the broccoli with enough romesco to coat the vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with the hazelnuts and serve warm or at room temperature.

Recipe Notes

Recipe by the the New York Times, contributed by Melissa Clark
Photography by https://thebrookcook.wordpress.com/2013/10/01/broccoli-salad-with-hazelnut-romesco-sauce/

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Filed Under: Broccoli

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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