Romesco Sauce:
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
Fresh Oregano Vinaigrette:
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh oregano, or more to taste
Salt and freshly ground pepper
1/2 cup pure olive oil
Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.
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