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Recipe Detail Page
Charred Green Onions with Romesco Sauce
Summer 2015
An easy Argentine mainstay, this is the perfect side dish for grilled steaks, and makes eating your veggies fun. Meanwhile, the romesco sauce tastes good on everything.
Serves 4 to 6
ROMESCO SAUCE
3 tbsp (45 mL) olive oil
½ red onion chopped, about 1 cup (250 mL)
1 slice white bread, cut into small cubes
3 tbsp (45 mL) slivered almonds
2 large roasted red peppers, about 1 cup (250 mL)
¼ cup (60 mL) water
1 tbsp (15 mL) red-wine vinegar
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) chili flakes
4 bunches green onion, washed and dried, root ends trimmed
2 tbsp (30 mL) olive oil
Salt and pepper to taste
1 Heat a nonstick frying pan over medium high heat. Add 1 tbsp (15 mL) oil, then red onion, stirring often, until browned, about 4 to 5 minutes. Add to a food processor. Return same pan to heat. Add 1 tbsp (15 mL) oil, then bread and almonds. Toast until golden, about 2 minutes, then scrape into food processor. Add drained red peppers, water, vinegar, salt and chili flakes to food processor. Blend to combine, then with the machine running, drizzle in final 1 tbsp (15 mL) oil through the spout, until sauce is smooth. Makes approximately 1½ cups (375 mL). Refrigerate for an hour before using.
2 Heat grill to medium-high, approximately400°F (200°C).
3 Drizzle onions with olive oil. Season with salt and pepper. Line them up so that all stems are at the same end, and grill for 4 to 5 minutes, flipping once, until all sides are well charred. Remove, wrap tightly in newspaper and set aside to steam for 20 minutes.
4 Bring pile of steamed green onions to the table and let guests peel back and discard char, or eat it as is, if they please. Then dip in sauce and enjoy.
Serves 4 to 6
