Summer

Farm Greens, Orange & Olive Salad with Romesco Dressing

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

Romesco is a Spanish roasted red pepper sauce, and is a perfect example of how delicious and creamy roasted peppers can become. I love the rich texture and nutty, smoky flavors from the grilling process and the addition of almonds. This sauce can be used as a dressing for salads (like this one with farm greens, orange, and olives), seafood dishes, and grilled anything. A perfect summer’s sauce to have around! —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4-6
Ingredients
  • For the Salad
  • 1 orange, peeled and sliced
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup manzanilla olives
  • 1 small red onion, sliced thin
  • 1/8 cup almond slivers, toasted
  • 1 red or yellow bell pepper, roasted, peeled, and sliced
  • 1 head of frisee, chicory, or gemstone lettuce
  • For the Romesco Dressing
  • 4 red bell peppers, grilled and peeled
  • 1/2 cup almond slivers, toasted
  • 1 small shallot, chopped
  • 1/4 cup dijon mustard
  • 6 ounces red wine or sherry vinegar
  • 1/4 cup basil, chopped
  • 8-10 ounces sunflower seed oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
In This Recipe
Directions
  1. Arrange the salad ingredients on the plate
  2. Put all romesco ingredients except the oil in a blender and mix until smooth
  3. While blender running on low speed, gradually add the oil until you reach a heavy cream consistency
  4. Taste for seasoning, add salt and pepper if needed
  5. Place 2-4 tablespoons of the dressing on each salad plate, and enjoy!

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