Catalonian Salad with Greens and Romesco Vinaigrette (Xato)

Catalonian Salad with Greens and Romesco Vinaigrette (Xato)Recipe
This hearty green salad (pronounced SHA-toh) would be served as a first-course dish in Spain. We love how the rich vinaigrette and mixed salad greens help smooth the endive's bitter edge. If you can't find curly endive, substitute radicchio or escarole. Tomato and Garlic Toast would be a lovely accompaniment to this entertaining-worthy salad.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 61 %
Fat 3.5 g
Satfat 0.6 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 3.2 g
Fiber 2 g
Cholesterol 36 mg
Iron 1.1 mg
Sodium 68 mg
Calcium 43 mg


2 tablespoons hot water
1 tablespoon red wine vinegar
6 cups torn curly endive
1 (5-ounce) package gourmet salad greens
9 oil-cured ripe olives, pitted and chopped
2 hard-cooked large eggs, chopped


1. Combine Catalonian Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

2. Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.


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