Facebook > Email > More Pinterest Print Twitter Play

The Great Summer Smokeout

Sweet Potato–Romesco Salad

Danyele McPherson, Remedy

Photograph by Jody Horton

Smoked-Almond Romesco Sauce

3/4 cup smoked almonds
1/2 cup (4 ounces) canned diced tomatoes, drained
1 cup roasted red bell peppers (or use jarred peppers)
1 1/2 tablespoons sherry vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1 1/4 teaspoons kosher or sea salt
1/2 cup olive oil

Put almonds in a food processor and pulse until finely ground. Reserve. Blend tomatoes, peppers, vinegar, garlic, cayenne, paprika, and salt in food processor. With the processor running, slowly add olive oil and then the reserved almonds, blending until smooth.

Roasted Red Bell Peppers

4 red bell peppers, small to medium size
1 tablespoon olive oil

Preheat oven to 350 degrees. Rub the whole peppers with oil. Place on a sheet tray and bake until completely soft, about 45 minutes, rotating the tray and turning the peppers every 10 to 15 minutes. While peppers are still very hot, place in a large bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skin. Peel skin off and cut peppers into small dice. Refrigerate until ready to use. Makes 1 1/2 cups. 

Sweet Potatoes and Red Peppers

1 bunch green onions (green and white parts)
1 1/2 teaspoons olive oil
2 pounds sweet potatoes, peeled
1/2 cup Roasted Red Bell Peppers, chopped 
6 strips bacon, cooked crisp and chopped
3/8 cup smoked almonds, chopped
1/2 bunch Italian parsley (large stems removed), chopped
1 1/2 to 2 cups Smoked-Almond Romesco Sauce
kosher or sea salt to taste

Preheat grill. Rub green onions with olive oil and sprinkle with salt. Grill until white of the onion has softened a bit and the stems have a bit of char. Cool and slice into 1/4- to 1/2-inch pieces. Cut sweet potatoes into 1/2-inch cubes. Place in a large pot of salted water and simmer until tender (do not boil). Drain and allow to cool. In a large bowl, toss green onions, sweet potatoes, red peppers, bacon, almonds, and parsley. Add the Romesco Sauce and mix thoroughly.

Related Content