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Catalonian Salad with Greens and Romesco Vinaigrette (Xato)

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.

Cooking Light MAY 2008

  • Yield: 10 servings


  • 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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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 61%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.5g
  • Carbohydrate: 3.2g
  • Fiber: 2g
  • Cholesterol: 36mg
  • Iron: 1.1mg
  • Sodium: 68mg
  • Calcium: 43mg

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Catalonian Salad with Greens and Romesco Vinaigrette (Xato) recipe