Grilled Spring Onions with Romesco Sauce
- 1 head garlic
- 2 ripe tomatoes
- 3/4 cup blanched almonds, toasted
- 1/2 cup hazelnuts, toasted and skinned
- 4 small day-old baguette slices
- 1/2 cup extra-virgin olive oil, or as needed
- 2 Tbs. red wine vinegar, or as needed
- 1 tsp. pimentón dulce or paprika
- Fine sea salt
- 24 spring onions, each about 1 inch wide at the bottom
- Crusty bread for serving
1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.
2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.
3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)
4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.