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Romesco Sauce and Fennel Salad

By: Sarah Kelly

A rustic puree of red peppers, Marcona almonds, herbs, and olive oil, this romesco sauce is a great accompaniment for Kurobuta pork. What goes better with romesco than some fresh shaved fennel to lighten up the entrée as well as bring out the fennel flavor.

Ingredients

Romesco Sauce

  • 2 tablespoon sherry vinegar
  • 1/4 cup Mamas Lil peppers
  • 1/2 cup piquillo peppers
  • 2 cloves garlic
  • 1/4 cup parmesan
  • 1/4 cup Marcona almonds
  • 1/4 cup parsley
  • 1 shallot
  • 1/4 cup olive oil
  • Salt to taste

Fennel Salad

  • 1 bulb thinly shaved fennel on a mandolin or with a sharp knife
  • 1/4 cup parsley sprigs
  • 2 tablespoon olive oil
  • Juice of half a lemon
  • 3 sprigs chives
  • salt and pepper to taste

Romesco Sauce

Combine all ingredients in a blender and pulse to a chunky consistency.

Fennel Salad

Gently toss all in a small bowl. Serve.