Escarola Amb Romesco
Escarola amb Romesco is a traditional Catalonian dish that beautifully marries the crisp, slightly bitter notes of escarola with the rich, smoky flavors of romesco sauce. Its origins lie in the vibrant culinary tapestry of Catalonia, an autonomous region in northeastern Spain, known for its bold and flavorful cuisine. Historically, this dish has been enjoyed as a refreshing salad or an appetizer, especially during winter months when fresh escarola is at its peak. It's an ideal introduction to the robust yet balanced flavors that characterize Catalonian food culture.
Ingredients
- Escarola - 1 large head
- Romesco sauce - 1 cup
- Olive oil - 2 tablespoons
- Red wine vinegar - 1 tablespoon
- Sea salt - to taste
- Black pepper - freshly ground, to taste
- Almonds - 1/4 cup, toasted
- Garlic - 2 cloves, minced
- Roasted red peppers - 1/2 cup, chopped
- Cherry tomatoes - 1/2 cup, halved
- Sherry vinegar - 1 tablespoon
- Lemon juice - 1 tablespoon, freshly squeezed
- Parsley - 1/4 cup, chopped
Preparation
Step 1: Preparing the Escarola
Begin by washing the escarola thoroughly under cold running water. Trim any tough outer leaves and core the head to separate the leaves. Gently pat the leaves dry with a clean kitchen towel or paper towels, ensuring there is no excess water.
Step 2: Making the Romesco Sauce
To prepare the romesco sauce, you'll need a blend of flavorful components. Start by roasting the almonds in a preheated oven at 350°F (175°C) for 5-7 minutes or until golden brown. In a food processor, combine the roasted almonds, garlic, roasted red peppers, sherry vinegar, and cherry tomatoes. Blend until a smooth paste forms. Slowly add in the olive oil to create a creamy texture. Season with sea salt and black pepper to taste.
Step 3: Assembling the Salad
Place the dried escarola leaves in a large salad bowl. Drizzle with red wine vinegar and a squeeze of lemon juice for brightness. Toss lightly to combine.
Step 4: Dressing the Salad
Pour the freshly made romesco sauce over the escarola leaves. Toss the salad gently to ensure even coating of the romesco on each leaf. Add an extra drizzle of olive oil if needed for shine and richness.
Step 5: Garnishing
Top the dressed salad with the chopped parsley and toasted almonds for added texture and flavor. Adjust seasoning with additional sea salt and black pepper if desired.
Cooking Process
This dish does not require additional cooking, making it a quick assembly of fresh and flavorful components. However, roasting the almonds and preparing the romesco sauce can take some time in preparation and assembly. For efficiency, utilize a cooking timer to manage each step effectively, ensuring none of the components are rushed.
Enjoying Escarola Amb Romesco
Serve the escarola amb romesco as a standalone appetizer or as a side dish complementing grilled meats or fish. It's particularly delightful with a crisp, chilled white wine, such as a Catalonian Xarel·lo or a soft rosé. The freshness of the escarola, combined with the nutty, garlicky warmth of the romesco sauce, makes for a perfect palate cleanser and appetizer. Whether you're hosting a large festive gathering or a small intimate dinner, this salad offers both a burst of flavor and a nod to tradition, ensuring your dining experience is memorable.