Serves 4
¼ | cup romesco sauce |
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2 | tablespoons sherry vinegar |
3 | tablespoons olive oil, or more to taste |
Salt and pepper, to taste | |
1 | head escarole, torn into bite-size pieces |
2 | cooked chicken breasts, bones and skin discarded, cut into chunks |
1 | pint mixed red and yellow cherry tomatoes, halved or quartered |
⅔ | cup pitted Kalamata olives, halved |
2 | tablespoons capers |
4 | sprigs fresh oregano, leaves removed |
4 | ounces 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