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The Boston Globe

Food & dining

sunday supper

Romesco adds zest to chicken, then brightens salad dressing

Romesco, a zesty sauce from Spain’s Catalonian region, is typically made from tomatoes, mild red peppers, and garlic, thickened with ground almonds or bread. It has a coarse ruggedness, something like Italian pesto, but boasts a striking orange-red color and a bold tangy flavor. It’s a perfect accompaniment for a platter of chicken breasts roasted on a bed of onions.

Add olive oil and sherry vinegar to some of the romesco sauce to make a dressing for escarole (a broad, slightly bitter leaf), morsels of chicken, olives, and capers. Once romesco has made it into your sauce repertoire, you’ll find yourself making batches many times over the next several months to pair with grilled foods and grain and vegetable salads.

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