Grilled Spring Onions with Romesco Sauce
Preheat grill to medium-high.Advertisement
Process almonds in a food processor until finely ground. Add peppers, bread, garlic, parsley and crushed red pepper; process until a paste forms. Add vinegar and honey and pulse to combine, scraping down the sides as needed. With the motor running, add 1/3 cup oil and process until well combined. Set aside.
Trim root ends from onions, remove any papery skin and cut greens to 1 inch. Rinse and pat dry. Cut any large onions in half lengthwise. Brush the onions with the remaining 1 tablespoon oil and sprinkle with salt and pepper.
Grill the onions, perpendicular to the grates so they don't fall through, until lightly charred on one side, about 5 minutes. Turn and grill until softened and blistered, 3 to 5 minutes more. Serve with the reserved romesco sauce.
To make ahead: Refrigerate sauce (Step 2) for up to 3 days.
2 1/2 fat, 1 vegetable