Categories: Salad, Vegetables 
      Yield: 10 servings 
  
           ROMESCO SAUCE: 
      1 lg Ripe tomato 
      4    Cloves garlic, peeled 
      4 tb Olive oil, divided 
    1/4 c  Fresh bread crumbs 
    1/4 c  Slivered almonds 
    1/4 ts Crushed red pepper 
    1/2 ts Salt 
      5 tb Red-wine vinegar, divided 
           SALAD: 
      1 lg White potato 
    1/4 md Onion, very thinly sliced 
    1/2 lb Green beans, cut in halves 
      1 md Zucchini, cut into 1/4" 
           Slices, each slice cut in 
           Half 
      1 sm Cucumber, cut into 1/4" 
           Slices, each slice cut in 
           Half 
     14    Green olives stuff with 
           Pimento, chopped finely 
      1    Whole canned pimento, diced 
      1    Hard-cooked egg, coarsely 
           Chopped 
           Freshly ground black pepper 
           To taste 
    1/4 c  Minced parsley 
  
  1. To prepare the romesco sauce: Put the tomato and garlic into a small 
  baking pan and roast in a preheated 400-degree oven 20-25 minutes, until 
  tender and starting to brown. 
  2. Heat 1 tablespoon olive oil in a small skillet set on medium heat.  Add 
  the bread crumbs and almonds, cooking until golden. 
  3. Puree the roasted tomato and garlic in a food processor.  Add the bread 
  crumb mixture, processing until the almonds are very finely chopped.  Add 
  the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 
  3 tablespoons olive oil.  Process until thickened. 
  4. To prepare the salad: Cut the potato in half, place in a saucepan, 
  cover with water and cook until tender, about 20-25 minutes.  Drain; peel 
  and cut into thin slices. 
  5. Cover the onion with cold water and set aside 10 minutes.  Drain and 
  pat dry.  Bring a pan of water to the boil, add the beans and cook 5 
  minutes, until tender.  Remove the beans with a slotted spoon to a bowl of 
  ice water.  Bring the water back to a boil, add the zucchini and time 1 
  minute.  Add to the beans in the ice water.  When chilled, drain and pat 
  dry. 
  6. Combine the potatoes, onions, beans, zucchini, cucumber, olives, 
  pimento, egg, several grindings of pepper and parsley with the dressing. 
  Let sit 1 hour at room temperature or refrigerate for longer storage. 
  Stir in the remaining tablespoon vinegar if needed.