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    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