Spanish Grilled Vegetable Salad Escalivada Recipes

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SPANISH GRILLED VEGETABLE SALAD / ESCALIVADA



Spanish Grilled Vegetable Salad / Escalivada image

Number Of Ingredients 16

For the Vegetables:
1 onion, large
1 or 2 eggplant, 1 large or 2 small long (about 1 pound)
1 bunch leek (the smallest, tenderest you can find)
1 bunch scallion
2 red bell peppers, medium sized
4 ribs celery, medium
2 tablespoons olive oil, extra-virgin, preferably Spanish
salt and freshly ground black pepper, to taste
For the Vinaigrette:
2 tablespoons red wine vinegar or sherry vinegar, or more to taste
1/2 teaspoon salt, or more to taste
1/3 cup olive oil, extra-virgin, preferably Spanish
3 tablespoons parsley, finely chopped fresh Italian
black pepper, freshly ground, to taste
lemon wedges, for serving

Steps:

  • 1. Preheat the grill to high.2. Peel the onion, leaving the root end intact, then cut through the root into 6 or 8 wedges. Cut the eggplant on the diagonal into 1/4-inch slices. Trim the leeks of the dark greens and roots, leaving only the white portion, then cut lengthwise in half and rinse well. Blot the leeks dry with paper towels. Trim the roots off the scallions. Brush the vegetables generously with olive oil and season with salt and pepper.3. When ready to cook, arrange the vegetables, including the bell peppers and celery, on the hot grate and grill, turning with tongs, until nicely browned, about 12 minutes in all. Transfer the vegetables as they are done to a cutting board to cool.4. When cool enough to handle, cut the roots off the onion wedges and thinly slice the onions crosswise. Cut the eggplant slices into 1/4-inch slivers. Scrape any burnt skin off the peppers, then stem, seed, and thinly slice. Cut the leeks, scallions, and celery into thin crosswise slices. Arrange the vegetable slices in separate piles on plates or a platter.5. Prepare the vinaigrette. Whisk together the vinegar and salt in a small bowl until the salt is dissolved. Whisk in the olive oil, parsley, and pepper (and additional salt, if needed) to taste. Spoon the vinaigrette over the vegetables and serve with lemon wedges.Serves 4 to 6

Nutrition Facts : Nutritional Facts Serves

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