---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salad, Vegetables
       Yield: 10 servings
            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
       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
       1 sm Cucumber, cut into 1/4
            Slices, each slice cut in
      14    Green olives stuff with
            Pimento, chopped finely
       1    Whole canned pimento, diced
       1    Hard-cooked egg, coarsely
            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
   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.