Escalivada

Escalivada is a delightful variation of a classic bread salad, inspired by the flavors of Provençal vegetables and Catalan traditions. Picture a late summer day, the sun shining brightly, and the enticing aroma of grilled vegetables wafting through the air. It all began after a delightful morning at the market, where the freshest produce beckoned. With a mix of Rosa Bianca eggplants, succulent zucchini, vibrant Gypsy peppers, and sweet onions in hand, the idea of creating a ratatouille-like dish emerged. Grilling seemed like the perfect cooking method, infusing the vegetables with smoky goodness. To complement this Mediterranean delight, a delectable anchoïade sauce was concocted, boasting the delightful combination of garlic, oil, anchovies, and the nutty crunch of walnuts. This Catalan preparation, aptly named “escalivada,” perfectly describes the art of grilling vegetables over hot coals.

INGREDIENTS:

• 1 large Rosa Bianca or globe eggplant, cut lengthwise into slices (1/4 inch thick)
• 3 zucchini or other summer squash, cut lengthwise into slices (1/4 inch thick)
• 6 Gypsy peppers, halved and seeded
• 1 red or yellow onion, cut into slices (1/4 inch thick)
• 1/2 cup olive oil
• 4 thick slices day-old Basic Country Bread (page 45) or similar bread

ANCHOÏADE:

• 2 cloves garlic
• 6 olive oil–packed anchovy fillets
• 1/2 cup walnuts
• 1/2 teaspoon coriander seeds
• Grated zest and juice of 1 lemon
• 1/2 cup olive oil
• 1 tablespoon fresh marjoram leaves
• 1 teaspoon fresh thyme leaves
• 1/2 cup dried or dark Mission figs, chopped
• Salt and freshly ground pepper

PREPARATIONS:

1. Prepare a fire in a charcoal grill.
2. Brush the eggplant, zucchini, peppers, and onion generously with olive oil.
3. Grill the vegetables, turning as needed, until they soften and are slightly charred, 6 to 8 minutes.
4. Remove the grilled vegetables to a bowl.
5. Brush bread slices with olive oil and grill until crisp and slightly charred, about 4 minutes.
6. Remove the bread slices to the bowl and cut each slice in half.

YIELD: Serves 4 to 6.

SPECIAL INSTRUCTIONS:

• This recipe requires a charcoal grill for optimal smoky flavor.
• Adjust grilling times to ensure vegetables are cooked through but not overly charred.
• Use a mortar and pestle to create the anchoïade paste, incorporating garlic, anchovies, walnuts, and coriander seeds.
• Season the anchoïade with lemon zest, juice, olive oil, marjoram, thyme, dried figs, salt, and pepper.

TIPS:

• Experiment with different summer squash varieties for varied flavors and colors in the dish.
• Serve the anchoïade as a versatile sauce for meat, fish, or alongside fresh cheese like ricotta.
• For an elegant touch, garnish the platter with halved fresh figs.

Escalivada is a celebration of summer’s bounty, where the smoky char of grilled vegetables dances harmoniously with the rich flavors of anchoïade. This delightful Mediterranean dish showcases the art of cooking fresh produce over hot coals, capturing the essence of the sun-kissed flavors. The amalgamation of Provençal and Catalan influences creates a culinary experience that is both rustic and refined, making it an excellent addition to any dining table.

One of the charms of escalivada lies in its versatility. As a standalone salad, it serves as a wholesome and satisfying meal, featuring a medley of nutrient-rich vegetables that bring an array of vitamins, minerals, and antioxidants to the plate. The anchoïade sauce adds depth and complexity, incorporating the delightful brininess of anchovies, the earthy notes of walnuts, and the brightness of citrus. This robust sauce elevates the dish, adding healthy fats and essential nutrients, making it not only delicious but also nourishing.

Beyond its role as a standalone salad, escalivada proves itself as a versatile companion to various main courses. The grilled vegetables pair beautifully with grilled or roasted meats, bringing a burst of flavor and texture to the table. For seafood lovers, escalivada adds a delightful Mediterranean twist to fish dishes, complementing their natural sweetness with the savory anchoïade. And for vegetarians or those embracing a plant-based diet, this dish stands tall as a satisfying and fulfilling centerpiece, offering an abundance of flavors and nutrients.

The process of grilling the vegetables over hot coals imparts a unique smokiness, reminiscent of outdoor gatherings and warm summer evenings. Sharing a platter of escalivada with friends and family sparks joy and conversation, creating cherished memories that linger long after the last bite has been savored.

Moreover, the anchoïade sauce, with its bold and rich flavors, holds the key to unlocking the potential of many other dishes. As a versatile condiment, it can accompany grilled meats, jazz up sandwiches, or even serve as a flavorful dipping sauce for crusty bread. Its adaptable nature allows for creativity in the kitchen, inspiring chefs to experiment and create their own culinary masterpieces.