Sardine and Potato Salad with Romesco Sauce

Ingredients

• 0.3 cup blanched almonds and 
• 1 pinch cayenne 
• 0.3 cup parsley fresh chopped
• 1 clove garlic 
• 0.3 teaspoon fresh-ground pepper black
• 2 tablespoons olive oil 
• 1 teaspoon paprika 
• 0.5 pound plum tomatoes halved lengthwise
• 1.5 pounds potatoes boiling peeled halved lengthwise
• 2  bell peppers paper-thin red cut into strips
• 1 teaspoon salt 
• 4 ounces sardines boneless skinless drained canned
• 1.5 teaspoons white-wine vinegar 

Equipment

• food processor
• bowl
• baking sheet
• pot
• blender
• aluminum foil
• broiler

Directions

1. Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes.
2. Drain the potatoes thoroughly.
3. Meanwhile, heat the broiler. Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind.
4. Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.
5. Put the roasted pepper and tomatoes in a food processor or blender.
6. Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper. Puree until almost smooth.
7. In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining 1/4 teaspoon salt. Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top. Pass the remaining romesco sauce at the table.
8. Wine Recommendation: Many California winemakers are dedicated to producing wines from grapes associated with France's Rhne Valley. Look for a rich, honeyed, full-bodied marsanne from one of these "Rhne Rangers" to partner this salad.