Spring Crudités with Romesco Sauce

Why You’ll Love This Recipe

This recipe for Spring Crudités with Romesco Sauce brings together the natural sweetness and crunch of fresh spring vegetables with the deep, complex flavors of the Romesco sauce. The sauce is full of smokiness from the peppers, nuttiness from the almonds, and a slight tang from the sherry vinegar. The raw and roasted vegetables provide a delightful variety of textures and flavors that make this dish both refreshing and satisfying. It’s a perfect way to showcase seasonal produce in a healthy, flavorful way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Romesco Sauce:

• 4 roasted red bell peppers, jarred or freshly roasted (see directions)
• 2 or 3 sweet-hot dried peppers, such as ancho or nyora
• 2 cups (480 ml) boiling water
• 1 cup (240 ml) extra-virgin olive oil
• ½ cup (70 g) almonds
• 3 tablespoons unflavored bread crumbs
• 2 garlic cloves, coarsely chopped
• 1 firm, ripe plum tomato, coarsely chopped
• 2 tablespoons sherry vinegar
• Fine sea salt and freshly ground black pepper

For the Crudités:

• 2 to 3 pounds assorted raw and roasted vegetables, such as:
  • Raw radicchio or Treviso lettuce leaves
  • Young carrots
  • Asparagus
  • Romanesco broccoli
  • Globe, breakfast, or watermelon radishes
  • Snap peas
  • Cucumbers
  • Cherry or grape tomatoes

Directions

For the Romesco Sauce:

1. Prepare the Roasted Red Peppers: If using jarred roasted red peppers, drain and rinse them. If roasting your own, char the bell peppers under a broiler or on a grill until the skin is blackened. Place the peppers in a bowl and cover with a towel to steam for 10 minutes. Peel off the skin, remove the seeds, and chop the flesh.
2. Soak the Dried Peppers: Place the dried sweet-hot peppers in a bowl and pour the boiling water over them. Let them soak for about 15 minutes, or until they are soft. Once softened, remove the stems and seeds, and chop them.
3. Make the Sauce: In a food processor, combine the roasted red peppers, soaked dried peppers, almonds, breadcrumbs, garlic, and chopped plum tomato. Pulse until the mixture is coarsely blended. With the processor running, slowly stream in the olive oil until the sauce becomes smooth and creamy.
4. Season the Sauce: Add the sherry vinegar, fine sea salt, and freshly ground black pepper to taste. Adjust the seasoning and texture by adding more vinegar, salt, or water if needed. Process again to combine.
5. Chill the Sauce: Transfer the Romesco sauce to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

For the Crudités:

1. Prepare the Vegetables: Wash and prep the raw vegetables by peeling, trimming, and slicing them as needed. For the roasted vegetables, such as asparagus or radicchio, you can either roast them in the oven at 400°F (200°C) for 15-20 minutes or grill them until tender and lightly charred.
2. Arrange the Crudités: On a large platter or serving board, arrange the fresh, raw vegetables and the roasted vegetables in an appealing pattern. Grouping similar colors together can create a visually stunning presentation.
3. Serve: Place the chilled Romesco sauce in a small bowl in the center of the platter. Serve immediately and enjoy!

Servings and Timing

• Servings: This recipe serves about 6-8 people, depending on portion size.
• Timing:
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes (for roasting vegetables, if applicable)
  • Total Time: 45-50 minutes (including chilling time for the sauce)

Variations

• Add More Spice: If you like a spicier Romesco sauce, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Use Different Nuts: Swap the almonds for other nuts like pine nuts, hazelnuts, or cashews for a unique twist on the flavor.
• Herbed Romesco: Incorporate fresh herbs like parsley or basil into the sauce for an extra burst of freshness.

Storage/Reheating

• Storage: Store any leftover Romesco sauce in an airtight container in the refrigerator for up to 3 days. The vegetables should be stored separately in a sealed container to maintain their freshness.
• Reheating: The Romesco sauce is best served chilled or at room temperature, so there’s no need to reheat. If desired, you can warm the sauce gently over low heat before serving.

FAQs

1. Can I use store-bought roasted peppers?

Yes, jarred roasted red peppers work just fine for this recipe. Just make sure to drain and rinse them to remove excess brine or oil.

2. Can I make this recipe ahead of time?

Yes, the Romesco sauce can be made a day or two ahead and stored in the fridge. It will actually taste better as the flavors develop.

3. Can I make this recipe vegan?

Yes, this recipe is naturally vegan, as it contains no animal products. Just double-check that the breadcrumbs are vegan-friendly.

4. What other vegetables can I use for crudités?

You can use a variety of raw vegetables, including bell peppers, celery, cauliflower florets, or zucchini. The key is to use fresh, crisp vegetables for the best crunch.

5. How do I store leftover vegetables?

Leftover raw or roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

6. Can I use other types of vinegar instead of sherry vinegar?

Yes, you can substitute sherry vinegar with red wine vinegar, white wine vinegar, or even apple cider vinegar. However, the flavor of the sauce may differ slightly.

7. Can I make the Romesco sauce smoother?

Yes, if you prefer a smoother sauce, you can continue to process the mixture until it reaches your desired consistency. You can also add a bit of water to loosen it up.

8. What if I don’t have a food processor?

If you don’t have a food processor, you can use a blender or finely chop the ingredients and mix them by hand. However, using a food processor yields the best smooth texture.

9. How do I keep my vegetables fresh if I prepare them ahead of time?

Store the prepped raw vegetables in a sealed container with a damp paper towel to help maintain their freshness. For roasted vegetables, allow them to cool before storing them in an airtight container.

10. How can I make this dish spicier?

For a spicier kick, you can add more dried hot peppers to the Romesco sauce, or sprinkle some red pepper flakes over the vegetables before serving.

Conclusion

Spring Crudités with Romesco Sauce is a colorful and healthy dish that combines fresh, crisp vegetables with the rich and smoky flavor of Romesco sauce. The vibrant vegetables provide a perfect contrast to the deep, earthy flavors of the sauce, making it a standout dish at any gathering. With its versatility and bold flavors, this dish is a great way to embrace the flavors of the season. Enjoy the freshness of spring with every bite!

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