I have never been to Spain. It is one of the places that I don’t want to visit, I only want to move there. The food alone: tapas, seafood, paella, forget Gaudi and the Prado. The Catalonian Romesco sauce, a nut and red pepper blended dip, is something I love because it tastes exactly like the sum total of it’s parts – nuts, red pepper and garlic. I never even bothered looking at a recipe before attempting to make my own, it was all so apparent. For my version here, I used that black fermented garlic that my mother-in-law sent me, but you can grab it at Trader Joe’s or any Asian Market. It is sweet and sticky, and takes the place of roasted garlic cloves used in the traditional romesco recipe.
Upland Cress is a beautiful thing, and a wonderful, delicate, yet peppery green to buy in the winter since it is grown hydroponically. It can be stored with the roots in water on your countertop. In this state, it is considered “live” so it is extra good for you and will stay super fresh for longer.