| | 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 |
