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Romaine with Manchego and Smoky Pepper Dressing

Romaine with Manchego and Smoky Pepper Dressing

Smoky Romaine

By Hisham Ali HassanFebruary 12, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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.

Ingredients
  • ½

    cup extra-virgin olive oil, divided

  • 2

    ounces rustic baguette, sliced ¼ inch thick (about 12 slices)

  • Kosher salt and ground black pepper

  • ½

    cup smoked almonds, chopped, divided

  • ¼

    cup jarred roasted red peppers, patted dry

  • 1

    tablespoon sherry vinegar

  • 1

    medium garlic clove, smashed and peeled

  • ½

    teaspoon smoked paprika

  • 3

    romaine hearts (about 1 pound), cut crosswise into 1-inch pieces

  • ¼

    cup lightly packed fresh mint, torn

  • 2

    ounces manchego cheese, finely grated (1 cup)

Step 1

In 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.

Step 2

In a food processor, combine the remaining ¼ cup oil, ¼ cup of the toasted bread, ¼ cup of the almonds, the roasted peppers, vinegar, garlic, paprika and ½ teaspoon each salt and pepper. Pulse a few times, then process until smooth, 1 to 2 minutes, scraping the bowl as needed. The dressing should have the consistency of heavy cream; if needed, process in up to 3 tablespoons water until it reaches the proper consistency. Taste and season with salt and pepper.

Step 3

In a large bowl, toss the romaine, mint and ½ cup of the dressing. Taste and season with salt and pepper. Serve sprinkled with the remaining almonds, the remaining toasted bread and the cheese. Offer the remaining dressing on the side.

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