Ingredients:

  • 6 oz. fresh arugula or choose your favorite spring green
  • 4 oz. grilled baby vegetables from your garden - carrots, asparagus, radish, green beans

Romesco Sauce:

  • 3 cup piquillo peppers or roasted red peppers, peeled and seeded
  • 2 whole garlic clove
  • 1/2 Cup toasted, shaved almonds
  • 1/4 Cup tomato puree
  • 1/4 Cup chopped flatleaf parsley
  • 1/4 Cup sherry vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 Cup olive oil
  • Salt and pepper to taste
  1. Add all ingredients except olive oil in food processor or blender and puree, adding oil slowly until fully emulsified.

Pisco Citronette:

  • 1/2 Cup Lemon Juice
  • 1 tbsp agave syrup
  • 2 tbsp Pisco brandy 
  • 1/4 Cup olive oil
  • 2 dashes angostura bitters
  • dash ground coriander
  • salt and pepper to taste
  1. Add all ingredients except olive oil in food processor or blender and puree, adding oil slowly until fully emulsified.