Romesco Chicken Salad
2 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice, more as needed
Pinch of cayenne pepper (optional), more as desired
2 cups shredded or diced cooked chicken (about 8 ounces)
¼ cup finely diced small celery
2 tablespoons finely diced red onion
1 tablespoon chopped fresh parsley
In a medium bowl, combine the romesco, mayonnaise, lemon juice, and cayenne and stir to blend. Add the chicken, celery, red onion, and parsley and stir to combine. Taste and add more salt or lemon juice as needed.
1 medium Roma tomato
3 tablespoons extra-virgin olive oil, plus more for the tomato
1/3 cup toasted blanched almonds
One 10-ounce jar roasted piquillo peppers, drained, seeds picked out
1 medium clove garlic, smashed and peeled
1 tablespoon sherry vinegar, more as needed
1 teaspoon smoked Spanish paprika
Rub the tomato with a few drops of olive oil to very lightly coat. Using tongs, hold the tomato over a gas flame until charred all over (3 to 4 minutes). If you don’t have a gas range, you can put the tomato under the broiler, turning it frequently and watching carefully so that it doesn’t go up in flames. Let the tomato cool enough to handle, then remove and discard the skin and seeds. Set aside.
Put the almonds in a food processor and pulse until they’re just coarsely chopped, about 10 pulses. It’s okay if they’re uneven; you just want to start the chopping process. Transfer to a bowl and set aside.
Put the tomato, peppers, garlic, vinegar, paprika, and 1 teaspoon salt in the food processor. Blend until it forms a coarse paste, 10 to 15 seconds. Add the almonds and olive oil and pulse just until coarsely chopped; it should still have distinct pieces of almonds. Taste and stir in more vinegar or salt as needed.
Makes about 1 ¾ cups