Escarole is sweeter sautéed, but adds a nice crunch in a seasonal salad. Roughly chop it and toss with Dijon vinaigrette to cut the bitterness. Or, for something a bit more elaborate, make xató, a classic Catalan salad topped with a romesco-like sauce, and served with anchovy, tuna, and salt cod (baccala). Make the most of January's bounty with two different types of escarole salad when you read more.
- Romesco sauce can transform any soup, seafood, or vegetable. — Miami Herald
- Here are the secret ingredients that'll turn your meal around. — Boston Globe
- Olive oil, beware: Lard is back. — San Francisco Chronicle
- The best (and worst) cookbooks for Fall. — Los Angeles Times
- How to decipher all those egg carton labels. — New York Times
- Russian wines make a quiet return. — Chicago Tribune
- Taste testing celebrity cognac and other spirits. — Washington Post
- Perfect paella means getting all of these elements right. — The Oregonian
- Transition into Fall with an Autumn picnic. — Cleveland Plain Dealer
Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese. Bread or breadsticks normally accompany these simple meals. I took this concept and translated it into a nacho variation.
I baked small thin breadsticks topped with Manchego cheese until crisp and melty. Next I topped them with a homemade romesco sauce. Romesco is a typical Spanish sauce made with roasted red peppers and almonds. When served with garlic stuffed olives and fresh jamon, these nachos were salty and delicious! To learn how I made them, read more