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