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Romaine with Manchego and Smoky Pepper Dressing
This salad, loosely inspired by classic Caesar salad, features a bread-thickened dressing evocative of romesco, a nutty, garlicky, olive oil-rich red sauce from Catalonia region of Spain. Romaine hearts, chopped smoked almonds and toasted bread supply the dish with lots of texture, while Manchego cheese brings saltiness and umami. The dressing also is great on steak, shrimp or grilled or roasted veggies, so consider making a double batch and saving some for later use (it keeps well in the refrigerator for up to three days; bring it to room temperature before use). Serve the salad as a side or a light main. Or to make it more substantial, toss in some shredded cooked chicken or top each portion with a runny-yolk soft-cooked egg.
4 to 6
Servings
Don’t use a baguette with a fluffy, cottony crumb. Bread with a hearty, rustic crumb is best here, not only for lending body to the dressing but also for yielding croutons that add crunch to the salad.
30 minutes
Ingredients
-
½
cup extra-virgin olive oil, divided
-
2
ounces rustic baguette, sliced ¼ inch thick (about 12 slices)
Directions
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01In a 12-inch skillet over medium, heat ¼ cup of the oil until shimmering. Add the bread in a single layer; cook until golden brown on both sides, about 3 minutes, flipping once about halfway. Transfer to a paper towel-lined plate and sprinkle with a pinch each salt and pepper. Discard any oil remaining in the skillet. When the bread has cooled, break it into ½- to 1-inch pieces.
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