Looking for a creative salad recipe to share with some friends? Try this Catalàn Flair Bowl starring spiralized raw beets, grilled cod and a healthy romesco sauce. Don’t just “take lunch.” Take a trip.
It keeps me from:
- Getting bored
- Getting fat
- Generating heat
Judging from the popularity of this summer’s Flair Bowl series some of y’all agree with me.
Today’s Catalàn Flair Bowl is inspired by a recent trip to Barcelona and a desperate attempt on my part to keep one foot in vacation mode. And I’m so happy to be joining the Recipe Redux community with this post.
There are two simple rules for a flair bowl:
- At least one vegetable has to be spiralized.
- It has to have a flavor theme.
If you don’t own a spiralizer Google it and order one right now, m’kay?!? I’ll wait… I’m a bit of a spiralizer evangelist but, seriously, owning one has potentially doubled my veggie intake. They’re worth every penny (which sounds like they’re expensive but they’re not.)
[clickToTweet tweet=”This unique lunch/brunch salad was inspired by our trip to Barcelona. ” quote=”Tweet this to your brunch buddies.” theme=”style1″]
We spent two weeks in the Catalonia region of Spain. One week in Barcelona and one week in a rural area near Crespià. When I tell you it was heaven I’m not exaggerating.
One of the best things I did in Barcelona was take a cooking class. I learned so much about the foods typical to the region and, less directly, the people who eat it. Of course, we made gazpacho. But the “obvious” ends there. I talk about one surprise in my Peach Gazpacho post.
Another was beets! We used beets! In a watermelon gazpacho! Whaaaa??
Well, you can’t beat beets for nutrition, taste and color so I spiralized one and made it the center piece of this salad.
Catalàn Flair Bowl: A Creative Salad Recipe
Spring onion was also included in this gazpacho so I charred them under the broiler and popped them in here along with some grilled cod. Simple, grilled seafood is very typical in Catalunya and we enjoyed a lot of it. If you wanted to broil your fish for this salad instead of grill it you could do the onions and cod together on the same sheet.
Another delicious thing we discovered on our trip is romesco sauce. I’d heard of it and even watched Melissa Clark whip some up in a video but I’d never tasted it.
Now I can’t imagine my life without it.
So, naturally, it makes an appearance in this creative salad recipe.
I tweaked this romesco sauce recipe from Real Simple and used raw almonds in place of roasted and sherry vinegar instead of red wine vinegar. It’s basically Catalàn pesto. It makes a nutty, peppery, vinegary party in your mouth and it’s potential uses are endless.
And, finally, we have olives. I think we had olives with every meal on our vacation.
OK, maybe not breakfast.
We didn’t have these particular oil cured olives but they are my favorite so I’m stretching the rules a bit.
More creative and delicious ways to use that spiralizer I made you buy:
Apple Cider Glazed Pork Tenderloin with Apple Noodles from Shared Appetite
Vegetable Noodle Stir Fry from The Fit Blog
Paleo Meatballs with Gravy from Noshtastic
Carrot & Cucumber Noodles Salad with Avocado Dressing from Leelalicious
Peanut Sauce over Thai Zoodles from Homemade Food Junkie
Spiralized Radish and Lime Salad from Fearless Dining
Chicken Sausage Skillet with Zoodles from The Lean Green Bean
- 2 Tablespoons romesco sauce
- 1 4 ounce cod filet
- 2 spring onions washed, halved lengthwise
- Romaine lettuce
- 1/2 raw beet peeled and spiralized
- 2-4 fresh figs quartered
- 1/4 cantaloupe thinly sliced lengthwise
- 4-6 oil cured olives
- shaved manchego cheese
Sprinkle cod with salt and smoked paprika.
Grill for 3 to 4 minutes each side until cooked through.
Toss spring onions in olive oil and salt and broil until well charred, about 15 minutes.
Lay a bed of romaine in salad bowl.
Arrange ingredients on top of lettuce.
Shave manchego cheese on top.
Make a small well of romesco sauce along the rim of the bowl for dipping.