Catalonian Salad with Greens and Romesco Vinaigrette (xato)

 

This hearty green salad (pronounced SHA-toh) would be served as a first-course dish in Spain. We love how the rich vinaigrette and mixed salad greens help smooth the endive's bitter edge. If you can't find curly endive, substitute radicchio or escarole. Tomato and Garlic Toast would be a lovely accompaniment to this entertaining-worthy salad.

What you will need

1/4 cup Catalonian Pepper and Nut Sauce

2 tablespoons hot water

1 tablespoon red wine vinegar

6 cups torn curly endive

1 (5-ounce) package gourmet salad greens

9 oil-cured ripe olives, pitted and chopped

2 hard-cooked large eggs, chopped

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