Artichoke Salad With Romesco (Ensalada Al Romesco) Recipe

• 6 stalk celery stalks cut diagonally into 2 1/2" pcs Salt to taste
• 2 tsp sweet pimenton (not smoked) see * Note
• 1/2 tsp warm pimenton see * Note Water as needed
• 2 doz almonds blanched, skinned
• 1/4 c. extra virgin olive oil divided
• 1/4 c. minced Italian parsley
• 3 x garlic cloves
• 2 Tbsp. red wine vinegar
• 2 can artichoke hearts - (13 3/4 ounce ea) liquid removed, quartered
• 3 c. minced lettuce or possibly escarole
• 1 x hard-boiled egg sliced
• 1 tsp minced fresh mint leaves
• 1 Tbsp. minced green onion

1. * Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy warm).
2. Each is made from a different subspecies of pepper.
3. Sweet pimenton, smoked or possibly unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish.
4. The spicy-warm is packed with flavor and really not at all fiery to most palates.
5. Substitute Spanish pimenton in any recipe calling for paprika.
6. Blanch the celery in boiling salted water 6 min.
7. Drain and refresh it under cool water.
8. Set it aside.
9. Combine the sweet and warm pimenton in a small bowl and mix it with 1/4 c. water till it is smooth.
10. Toast the almonds in 2 tsp.
11. of the oil in a small skillet over medium-low heat till they are golden brown, 3 to 4 min.
12. Remove from the heat.
13. Chop the parsley in a food processor, then add in the garlic and process till it is finely minced.
14. Add in the toasted almonds and process till they are finely grnd.
15. Add in 1/2 tsp.
16. of salt, the vinegar and 1/2 c. of water and continue to process till the mix is quite smooth.
17. Add in the pimenton paste and the remaining oil.
18. This makes 1 c. of dressing.
19. (The dressing can be served with other vegetables and salads.)
20. Place the artichoke hearts and celery in a bowl and top with the dressing.
21. Marinate 1 hour at room temperature.
22. Prepare a bed of lettuce or possibly escarole on a large platter.
23. Arrange the artichokes and celery on top.
24. Garnish with the egg, mint and onion.
25. This recipe yields 6 appetizer servings.
26. NOTES :

celery, sweet, water, almonds blanched, extra virgin olive oil, italian parsley, garlic, red wine vinegar, liquid, minced lettuce, egg, mint, green onion

Taken from cookeatshare.com/recipes/artichoke-salad-with-romesco-ensalada-al-romesco-69880 (may not work)