31/3/2021 Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe | Serious Eats

Catalonian-Inspired Grilled Vegetable Salad (Xató)

Recipe
MICHAEL HARLAN TURKELL

Xató is a salad from the Catalonia region of Spain that features an alluringly bright and
nutty romesco-like sauce made from peppers, tomatoes, almonds, sherry vinegar, and
more. It's traditionally served with a varied mix of sh and vegetables, but we've found it's
also delicious on grilled vegetables, even more so when the sauce ingredients themselves
are grilled rst before puréeing.

Why It Works
• Grilling and toasting the sauce ingredients lend creates a deeper, smoky avor.

• Sherry vinegar adds a complex and round brightness to the sauce.

YIELD: Serves 4 ACTIVE TIME: 1 hour TOTAL TIME: 1 hour

Ingredients
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
Directions
1. Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
half of coal grate. Alternatively, set all the burners of a gas grill to
high heat. Set cooking grate in place, cover grill, and allow to
preheat for 5 minutes. Clean and oil the grilling grate.
2. Place almond and hazelnut packets on the cooler side of grill and
cook, turning occasionally, until lightly brown and fragrant, 5-10
minutes.
3. Meanwhile, place chilies and tomato halves over hot side of grill and
cook, turning occasionally, until chilies are dark and blistered on all
sides and tomato is charred in spots, about 5 minutes. Let cool,
then discard seeds and stems from chilies.
4. Set bread over hot side of grill and cook, turning, until toasted on
both sides.

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
5. In a blender, combine chilies (see note), tomato, almonds,
hazelnuts, bread, garlic, sherry vinegar, and 1/4 cup cold water.
Blend until a thick purée forms, then add olive oil and blend until
incorporated. Season with salt. You should have about 2 cups
sauce, which can be kept refrigerated for up to 1 week.
6. To make the salad, lightly dress endives and spring onions with olive
oil, then grill over high heat, turning, until charred in spots. Chop
endives and spring onions and transfer to a serving bowl. Spoon a

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31/3/2021 Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe | Serious Eats

white if possible generous dollop of sauce on top, add anchovies, if using, and serve.
Salad can be warm or at room temperature. The remaining sauce
1 bunch of spring onions
(520g), about 6 (2-3 bunches can be used as a condiment for sandwiches, a dip for vegetables,
large scallions are a good and more.
substitute), root ends
trimmed

6 oil-packed anchovy llets,

for garnish (optional)

Special Equipment
Grill, blender

Notes
Fresno chilies are relatively mild, though some can be hotter than others. It may be a good idea to grill two peppers,
but then start by blending one into the sauce, tasting, and adding the second only if desired at that point.

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