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 Uploading ....A reinterpretation of a classic Spring Catalan dish, grilled spring onions (a regional variety unavailable in the US) with a romesco dipping sauce.
- 3 spring onions (or spring garlic)
- baguette
- olive oil
- 2 cloves garlic
- 1/2 of a tomato
- 1/4 c almonds, toasted
- 1 small almond biscotti
- 4 sun-dried tomatoes
- 1 hard-boiled egg yolk
- 1 clove garlic, minced
- splash of sherry vinegar
- sweet paprika
- cayenne
- salt
- Trim greens off onions. Blanch in boiling water for a couple of minutes, then shock.
- Cut diagonal slices of the bread. Brush with olive oil and toast.
- Cover 2 cloves garlic with olive oil in small bowl. Cover with perforated plastic wrap and microwave until softened. Put tomato half cut-side down on a plate, and microwave until cooked; remove skin.
- Process almonds and biscotti until finely chopped. Add sun-dried tomatoes and egg yolk and process. Add cooked garlic and oil, minced garlic, cooked tomato, vinegar, spices, and salt, and process. Add additional olive oil and emulsify. Taste and correct seasonings.
- Grill onions until marked and soft. Let cool and slice on a sharp diagonal.
- Spread toasted bread with sauce. Top with sliced onion.
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