Catalonian Grilled Vegetable Salad

Catalonian Grilled Vegetable Salad
This salad is a specialty of Catalonia where it is known as escalivada, which means "to cook in ashes". That's why, for the most authentic smoky flavor, I recommend roasting the vegetables on a barbecue.
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Ingredients
  1. 1/4 cup (60 mL) olive oil
  2. 1 eggplant (about 1 1/2 lbs/750 g), sliced
  3. 2 red bell peppers
  4. 1 red onion, cut into 1/2-inch (1 cm) thick rounds
  5. 4 tomatoes, cut into 1-inch (2.5 cm) thick rounds
  6. Salt and freshly ground black pepper
  7. 2 tbsp (30 mL) finely chopped fresh parsley
  8. 1 red finger chile, cut in paper-thin slices
  9. Dressing
  10. 1 tbsp (30 mL) red wine vinegar
  11. 1 tsp (5 mL) red wine vinegar
  12. 1 tsp (5 mL) ground dried nora pepper or sweet paprika
  13. 1 tsp (5 mL) salt
  14. 1 clove garlic, pureed
  15. 1/4 cup(60 mL) extra virgin olive oil
Instructions
  1. 1. Brush olive oil over eggplant, bell peppers, red onion and tomatoes. Place on preheated barbecue and cook, turning occasionally, until nicely charred. When bell peppers are done, place in a bowl and cover with a plate. Set aside to sweat. When cool, life off the skins, seed and cut into strips, reserving accumulated juices. When the onion is cool, cut the rounds into quarters.
  2. 2. Dressing: In a small bowl, combine vinegar, nora pepper and salt, stirring until salt is dissolved. Add garlic and reserved juices from roasted peppers. Whisk in oil.
  3. 3. Arrange vegetables on a platter.Drizzle dressing over top.
  4. 4. Season to taste with salt and black pepper. Sprinkle with parsley and finger chile. Set aside at room temperature until ready to serve.
Notes
  1. The vegetables will be done at different times; watch closely and remove them as completed and set aside to cool.
  2. Nora is a type of pepper that is associated with Catalonia. It has a rich, sweet flavor. If you can't find, sweet paprika (preferably Spanish) works just fine.
  3. If you want to add a bit of smoky heat to this salad, add 1/8 tsp (0.05 mL) hot smoked paprika to the dressing.
Judith Finlayson http://judithfinlayson.com/

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Thai-Style Grilled Chile Salsa (Nam Prik Num)
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Ingredients
  1. Grill basket or baking sheet required
  2. Food processor required
  3. 5 hot banana peppers
  4. 2 shallots, peeled and quartered
  5. 8 cloves garlic, peeled and halved
  6. 8 oz cherry tomatoes (about 11⁄2 cups/375 mL) 250 g
  7. 2 tbsp finely chopped fresh cilantro 30 mL
  8. 2 tbsp freshly squeezed lime juice 30 mL
  9. 1 tbsp fish sauce 15 mL
  10. Salt
Instructions
  1. Preheat barbecue to high or preheat broiler
  2. 1. Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
  3. 2. Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade.
  4. 3. Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.
  5. Makes about 2 cups (500 mL)
Notes
  1. Tips
  2. You want a relatively large and not-too-hot chile for this salsa—that is the best substitute for the prik num chile that would likely be used in this recipe
Judith Finlayson http://judithfinlayson.com/

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