Roasted red peppers sweet natural oil, almond nuttiness, balsamic tanginess. Romesco gives me antipasto vibes, debatably my favorite flavors. Traditionally its a thick sauce or dip and can be made with bread right in there, blended up. Here its turned into a dressing, drizzle-able and complimented by a plethora of customizable salad toppings. I 100% recommend throwing on roasted red pepper and slivered almonds to bring it all together, but do what you want with the rest!
I used hearts of palm and toasted lemon paprika chickpeas because that’s what I had in the kitchen. But go full antipasto on this baby -
Mozzarella balls, buratta, olives, artichokes, Cured meats - make it an all around antipasto chopped salad. —Meredith Schwartz
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