Serves:

Ingredients:

Directions:

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.

Romesco
Sauce

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

Kosher
salt

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