Romesco & Lemon Shallot Vinaigrette Recipe

Romesco & Lemon Shallot Vinaigrette Recipe

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Lemon Shallot Vinaigrette
I shallot, cut minced
1/2 cup lemon juice
1 cup olive oil
Salt and fresh ground pepper to taste

Romesco Sauce
1 large tomato, no core
2 Tbs hazelnuts, toasted with skin removed
I ancho chile
2 Tbs, blanched almonds
1 slice firm white bread
2 large cloves garlic, sliced
Pinch of dried chiles
1/4 cup roast red bell pepper
1 TBS red wine vinegar
Some water
Salt to taste
1/3 cup extra virgin olive oil
Put ingredients in blender and blend to desired consistency.

Shrimp, Potatoes & Green Beans
Celery sliced and leaves
Red onions, sliced thin
Kalmata olives, no seeds, sliced thin
Fingerling potatoes
Green beans, blanched and cut in pieces
Capers
Shrimp sautéed with some garlic in oil; I sometimes add a little herb butter, salt and fresh ground pepper

To plate smear a good amount of romesco onto a plate.
In a bowl mix potatoes, green beans, celery, and leaves, red onion, green beans and toss with lemon shallot vinaigrette.
Add cooked shrimp so it is still warm and toss and plate on romesco; sprinkle with olives and capers.
Serve with lemon wedges.

Enjoy!

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2 Comments

  1. Shannon Carr June 14, 2016 at 11:59 am - Reply

    When are you opening the resturant? Please send me a notice , vip pre view invite
    I am starving

    • Roger's Gardens June 22, 2016 at 9:33 am - Reply

      Hello Shannon,

      Thank you for your email. Please check back with us in August, as we hope to be open by then.

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