Romesco with Bellota ham, vegetables and radishes
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Don't be put off by the exquisite plating of this salad recipe, as it is actually very simple to prepare. Romesco is a popular sauce which is thought to originate from Catalonia. More often than not it includes red pepper, but in this romesco recipe Robert Thompson relies on tomatoes alone, so make sure these are good quality.
First published in 2015
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Ingredients
Metric
Imperial
Romesco
- 10 tomatoes, scored with two incisions
- 4 bulbs of garlic
- 50g of whole almonds, peeled
- 50g of roasted hazelnuts, peeled
- 1 slice of white bread, crust removed
- 3 tbsp of sherry vinegar
- 100ml of olive oil
- 1 dash of truffle oil
- salt
- pepper
To plate
- 3 large carrots, cut into ribbons
- 1 white radish, cut into ribbons
- 1 black radish, cut into ribbons
- 1 green radish, cut into ribbons
- 16 slices of jamón Ibérico de Bellota
- 200g of mixed salad leaves
- olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Preheat the oven to 190°C/gas mark 5. Place the tomatoes and bulbs of garlic on a lightly oiled baking tray and roast until the tomatoes are well coloured and the garlic bulbs are very soft (this should take approximately 30-35 minutes)
2
Allow the tomatoes and garlic to cool slightly before gently squeezing out the seeds from each tomato. Squeeze the garlic cloves out of their skins. Place the remaining pulp and skin from the tomatoes and the garlic cloves in a course sieve and rub through with the back of a ladle
3
In a hot pan, toast the almonds until golden brown, stirring them continuously as they toast
- 50g of whole almonds
4
In a blender, pulse the bread with the toasted almonds and roasted hazelnuts until fairly fine in texture. Add to the reserved tomato and garlic and mix well. Finish the romesco by adding the sherry vinegar, truffle oil, olive oil. Season well
- 50g of roasted hazelnuts
- 3 tbsp of sherry vinegar
- 100ml of olive oil
- 1 dash of truffle oil
- salt
- pepper
- 1 slice of white bread
5
Dress all of the vegetables with a little olive oil and season lightly. Spread a little of the romesco across each plate. Place the vegetable ribbons on top of the sauce and finish each plate with 4 slices of ham and a handful of salad leaves
- 3 large carrots
- 1 white radish
- 1 black radish
- 1 green radish
- 16 slices of jamón Ibérico de Bellota
- 200g of mixed salad leaves
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