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The Boston Globe

Food & dining

Recipe for chicken and escarole salad with romesco dressing

Karoline Boehm Goodnick for the Boston Globe

Serves 4

¼cup romesco sauce
2tablespoons sherry vinegar
3tablespoons olive oil, or more to taste
Salt and pepper, to taste
1head escarole, torn into bite-size pieces
2cooked chicken breasts, bones and skin discarded, cut into chunks
1pint mixed red and yellow cherry tomatoes, halved or quartered
cup pitted Kalamata olives, halved
2tablespoons capers
4sprigs fresh oregano, leaves removed
4ounces aged manchego cheese, very thinly sliced

1. In a small bowl, whisk the romesco sauce, vinegar, oil, salt, and pepper. If the mixture seems too thick for a dressing, thin with water, adding it 1 teaspoon at a time.

2. In a large salad bowl, toss the escarole and romesco dressing. Add the chicken, tomatoes, olives, capers, oregano leaves, and manchego. Toss gently. Lisa Zwirn

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