No results to search

Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe

Name: Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe
Total time: 60 min
Yield: 4
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 to 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)

Prep Time

Cook Time

Total Time

This Catalonian-inspired grilled vegetable salad, also known as Xató, features a mix of endives and spring onions grilled to charred perfection. Topped with a tangy sherry vinegar and hazelnut sauce, it's the perfect mix of smoky, sweet, and savory flavors. Optional anchovy fillets add the perfect finishing touch.