As Beautiful as They are Delicious!

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Make As Beautiful as They are Delicious!

Don't be put off by the extravagant appearance of this salad....it is really much easier to make than it looks and that is the beauty of this recipe.  A true show stopper for the beginning of a delicious meal.

Romesco with Bellota Ham, Vegetables and Radishes

Serves 4

Total time:  60 minutes

Ingredients

Romesco Sauce

10 tomatoes, scored with two incisions (high quality)

4 bulbs of garlic

1 3/4 oz of whole almonds, peeled

1 3/4 oz of roasted hazelnuts, peeled

1 slice of white bread, crust removed

3 tbsp of sherry vinegar

3 1/2 fl oz of olive oil

1 dash of truffle oil (or high quality extra virgin olive oil)

salt

pepper

Serve

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 Belotta, Prosciutto or Capocolla (mild or hot, up to you)

7 1/16 oz of mixed salad leaves

olive oil

salt

pepper

Directions

Romesco Sauce

Preheat the oven to 375°F. Place the tomatoes and bulbs of garlic on a lightly oiled baking tray and roast until the tomatoes are well colored and the garlic bulbs are very soft (this should take approximately 30-35 minutes)

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.

In a hot pan, toast the almonds until golden brown, stirring them continuously as they toast.

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.

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 rolled up leaving room in the middle, on top of the sauce and finish each plate by placing 4 slices of ham (one in each roll up) along with the mixed salad greens....Refer to the picture for what your final salad should look like!

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