Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all 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 grilling grate.

Place almond and hazelnut packets on the cooler side of grill and cook, turning occasionally, until lightly brown and fragrant, 5 to 10 minutes.

Meanwhile, place chiles and tomato halves over hot side of grill and cook, turning occasionally, until chiles are dark and blistered on all sides and tomato is charred in spots, about 5 minutes. Let cool, then discard seeds and stems from chiles.

Set bread over hot side of grill and cook, turning, until toasted on both sides.

In a blender, combine chiles (see notes), 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.

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 generous dollop of sauce on top, add anchovies, if using, and serve. Salad can be warm or at room temperature. The remaining sauce can be used as a condiment for sandwiches, a dip for vegetables, and more.