Summer Salad of Grilled Vegetables with Romesco Salad Sauce

Romesco sauce in stock:

1. toast bread in 2 tbsp. oil in a frying pan until brown on both sides. Set aside on a plate.

Heat skillet repeatedly and toast chiles on all sides until softened, pressing down on bottom of skillet repeatedly with a spatula. Cool chiles on a plate and remove seeds. Place a small saucepan of water on high and gently toss the chiles quietly for 30 minutes until they are swollen.

Drain and set aside.

Put almond kernels, bread in pieces and garlic in a blender and grind to a thick paste. Add juice of one lemon, tomatoes, chiles, vinegar, and paprika and blend until smooth, while leisurely pouring in 125 ml olive oil. Season with salt. Transfer to a plastic container with a lid and refrigerate. Sauce keeps refrigerated for 1 month and goes well with grilled meat or possibly grilled vegetables.

Makes 1 1/2 l salad dressing:

1. romesco vinegar, dressing, juice of one lemon and mustard in food processor form. While whisking, pour in the oil at a leisurely pace. Season well with salt and freshly ground pepper, set aside to cool.

Preheat the stove to 220 degrees. Place beet and patissons separately in small ovenproof dishes. Chop the tough green garlic, cut the rest into 2.5 cm long pieces, cut the bulbs into quarters or halves and put them into a third dish together with the scrubbed potatoes. Drizzle everything with olive oil and sprinkle with S

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