Servings
4
Cook Time
15 minutes
Nutrition Information
| Calories | 241 |
| Fat | 14.3 g |
| Saturated fat | 4.5 g |
| Cholesterol | 15 mg |
| Sodium | 110 mg |
| Carbs | 20.5 g |
| Fiber | 8.3 g |
| Protein | 10.5 g |
| Sugar | 6.2 g |
| Potassium | 446 mg |
Health Benefit
Romesco is an all-purpose Spanish sauce—great as a spread on bread, with grilled meat or fish, dolloped on roasted potatoes, or, like here, thinned slightly to make a salad dressing. This recipe makes about 3/4 cup of sauce, so you’ll have plenty left to try on other dishes
Ingredients
Romesco Dressing
6 Tbsp
2 Tbsp
1/2 tsp
2 Tbsp
To taste
Mesclun Salad
1 small
1 Tbsp
1/2 Tbsp
6 cups
1/4 cup
Directions
- Toast the almonds in a large nonstick skillet pan over medium heat, stirring continually, until golden and fragrant, about 3 to 5 minutes. Remove from pan.
- Reserve 2 tablespoons of the toasted almonds and set aside. Add the remaining almonds to a blender along with the red pepper, tomatoes, garlic, sherry vinegar, and paprika, and pulse until combined. With the blender running on low, slowly add the olive oil; blend until smooth. Season with salt and pepper to taste.
- Heat a grill pan or grill to medium-high. Brush the eggplant with olive oil and grill, turning once, until soft and lightly charred, about 5 minutes per side. Remove from pan and set aside.
- Add 2 tablespoons romesco sauce to a large bowl; reserve the remainder for later use. Thin the sauce with the water and whisk until smooth. Add the mesclun greens to the bowl and toss until well-coated. Top with the chickpeas, goat cheese crumbles, grilled eggplant, and reserved toasted almonds.