Mesclun Salad With Romesco Dressing

Cook Time
15 minutes
Mesclun Salad with Romesco Dressing

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

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  1. 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.
  2. 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.
  3. 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.
  4. 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.