Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe
Ingredients (12)
- 1/4 cup almonds (1 3/4 ounces; 50g), wrapped in a small foil packet
- 1/4 cup hazelnuts (1 1/4 ounces; 35g), wrapped in a small foil packet
- 1-2 Fresno chiles, depending on your desired heat level (see note)
- 1 medium tomato (6 ounces; 170g), cut in half
- 1 small slice crust-on country bread
- 1 medium clove garlic
- 1/4 cup sherry vinegar (60ml)
- 1/2 cup extra-virgin olive oil (120ml), plus more for drizzling
- Kosher or sea salt
- 3 endives (350g), cut in half lengthwise, mixed red and white if possible
- 1 bunch of spring onions (520g), about 6 (2-3 bunches large scallions are a good substitute), root ends trimmed
- 6 oil-packed anchovy fillets, for garnish (optional)
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
- 0.75 oz Sherry
- 2 Dashes Aromatic Bitters
- 2 Cinnamon Sticks
- Ceramic or metal (fireproof) plate, for smoking
- Fire source, for smoking
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