Sardine and Potato Salad with Romesco Sauce

Name: Sardine and Potato Salad with Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 79 milliliters blanched almonds; 1 pinch Pinch cayenne; 79 milliliters chopped fresh parsley; 1 clove garlic; 0 teaspoons fresh-ground black pepper; 2 Tbsps olive oil; 1 teaspoon paprika; 227 grams plum tomatoes, halved lengthwise; 680 grams boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices; 2 red bell peppers, 1 cut into paper-thin strips; 1 teaspoon salt; 113 grams boneless, skinless sardines, drained; 2 teaspoons red- or white-wine vinegar

Sardine and Potato Salad with Romesco Sauce is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. One serving contains 315 calories, 15g of protein, and 16g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have salt, olive oil, fresh-ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather inexpensive recipe for fans of European food.

Instructions

Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes.

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Potato

Water

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Pot

Drain the potatoes thoroughly.

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Potato

Meanwhile, heat the broiler. Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind.

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Bell Pepper

Seeds

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Broiler

Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.

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Pepper

Tomato

Plum

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Baking Sheet

Aluminum Foil

Put the roasted pepper and tomatoes in a food processor or blender.

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Tomato

Pepper

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Food Processor

Blender

Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper. Puree until almost smooth.

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Black Pepper

Almonds

Ground Cayenne Pepper

Paprika

Vinegar

Garlic

Salt

Cooking Oil

In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining 1/4 teaspoon salt. Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top. Pass the remaining romesco sauce at the table.

Ingredients you will need

Potato

Sardines

Parsley

Sauce

Pepper

Salt

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Bowl

Wine Recommendation: Many California winemakers are dedicated to producing wines from grapes associated with France's Rhne Valley. Look for a rich, honeyed, full-bodied marsanne from one of these "Rhne Rangers" to partner this salad.

Ingredients you will need

Marsanne