ROMESCO SAUCE:
1 lg Ripe tomato
4    Cloves garlic, peeled
4 tb Olive oil, divided
1/4 c  Fresh bread crumbs
1/4 c  Slivered almonds
1/4 ts Crushed red pepper
1/2 ts Salt
5 tb Red-wine vinegar, divided
SALAD:
1 lg White potato
1/4 md Onion, very thinly sliced
1/2 lb Green beans, cut in halves
1 md Zucchini, cut into 1/4"
Slices, each slice cut in
Half
1 sm Cucumber, cut into 1/4"
Slices, each slice cut in
Half
14    Green olives stuff with
Pimento, chopped finely
1    Whole canned pimento, diced
1    Hard-cooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c  Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small
baking pan and roast in a preheated 400-degree oven 20-25 minutes, until
tender and starting to brown. 2. Heat 1 tablespoon olive oil in a small
skillet set on medium heat. Add the bread crumbs and almonds, cooking
until golden. 3. Puree the roasted tomato and garlic in a food processor.
Add the bread crumb mixture, processing until the almonds are very finely
chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and
the remaining 3 tablespoons olive oil. Process until thickened. 4. To
prepare the salad: Cut the potato in half, place in a saucepan, cover with
water and cook until tender, about 20-25 minutes. Drain; peel and cut into
thin slices. 5. Cover the onion with cold water and set aside 10 minutes.
Drain and pat dry. Bring a pan of water to the boil, add the beans and
cook 5 minutes, until tender. Remove the beans with a slotted spoon to a
bowl of ice water. Bring the water back to a boil, add the zucchini and
time 1 minute. Add to the beans in the ice water. When chilled, drain and
pat dry. 6. Combine the potatoes, onions, beans, zucchini, cucumber,
olives, pimento, egg, several grindings of pepper and parsley with the
dressing. Let sit 1 hour at room temperature or refrigerate for longer
storage. Stir in the remaining tablespoon vinegar if needed.