Artichoke Salad With Romesco (Ensalada al Romesco)
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Unsmoked pimenton provides a stand-in for hard-to-obtain flora peppers in making this romesco sauce. The flora is a plum-sized, sweet, dried pepper, soaked and ground with garlic and almonds for the sauce. It’s the same pepper used for sweet pimenton.
Blanch the celery in boiling salted water 6 minutes. Drain and refresh it under cold water. Set it aside.
Combine the sweet and hot pimenton in a small bowl and mix it with 1/4 cup water until it is smooth.
Toast the almonds in 2 teaspoons of the oil in a small skillet over medium-low heat until they are golden, 3 to 4 minutes. Remove from the heat.
Chop the parsley in a food processor, then add the garlic and process until it is finely chopped. Add the toasted almonds and process until they are finely ground. Add 1/2 teaspoon of salt, the vinegar and 1/2 cup of water and continue to process until the mixture is quite smooth. Add the pimenton paste and the remaining oil. This makes 1 cup of dressing. (The dressing can be served with other vegetables and salads.)
Place the artichoke hearts and celery in a bowl and top with the dressing. Marinate 1 hour at room temperature. Prepare a bed of lettuce or escarole on a large platter. Arrange the artichokes and celery on top. Garnish with the egg, mint and onion.
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