Grilled Romaine Lettuce With Romesco Sauce
Grilled Romaine Lettuce With Romesco Sauce
Get this Spanish recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 10 servings
  • 1 cup Almonds
  • ½ cup Extra Virgin olive oil
  • 4 Red Bell Peppers (deseeded and cut into 1 inch pieces)
  • 6 cloves Garlic (finely chopped)
  • 2 tablespoons Smoked Paprika
  • ¼ teaspoon Chilli powder or Cayenne pepper
  • 4 tablespoons Sherry vinegar
  • 1 can chopped Tomatoes
  • 2 slices of Stale Bread (without crust, cut into 1 inch cubes)
  • 2 teaspoons Salt
  • 2 teaspoons Black Pepper
  • 10 heads Romaine Lettuce
  1. Toast the almonds in a dry sauté pan over a medium heat until fragrant and golden brown Set aside
  2. Add the olive oil to the pan. Sauté the red peppers, until golden brown and sizzling.
  3. Add the garlic, paprika, chilli powder and stir until fragrant
  4. Deglaze with the sherry vinegar, and add the chopped tomatoes and half a can of water and simmer for 15 minutes
  5. Add the almonds, bread, season with salt and pepper then take off the heat
  6. Transfer to a blender/food processor and drizzle with a bit of olive oil
  7. Blend until chunky or desired consistency. Set aside
  8. To grill the romaine lettuce, heat a grill pan until smoking. Lay down the cut side of half the Romaine lettuce on the grill pan. Press down on the lettuce until you get the grill marks
  9. Once lettuce is ready, remove to a serving dish and serve with the romesco sauce

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