Back to Balsamic Salad

 

Back to Balsamic Salad

A smoky, sweet, and savory salad inspired by the Catalan classic, Escalivada.

Yields: 4 servings Prep time: 20 minutes Cook time: 45-60 minutes

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Ingredients

For the Escalivada-Style Grilled Vegetables

• 2 large red bell peppers (or 1 red and 1 yellow)

• 1 large eggplant (aubergine)

• 1 large red onion

• 4-6 whole garlic cloves, unpeeled

• 2 tbsp olive oil (plus more for dressing)

• Salt and freshly ground black pepper

For the Balsamic Marinade/Dressing

• 2 tbsp balsamic vinegar (a good quality, slightly thick one is best)

• 1 tbsp extra virgin olive oil

• 1 tsp honey or maple syrup (optional, to balance the acidity)

• 1 tsp finely minced fresh garlic (or use some of the roasted garlic)

• Pinch of salt and pepper

For the Caramelized Almonds

• 1/4 cup whole or slivered almonds

• 1 tsp unsalted butter or olive oil

• 1 tsp sugar (or honey/maple syrup)

• Pinch of sea salt

For the Sautéed Kale

• 1 bunch kale (Tuscan or Curly), tough stems removed and chopped

• 1 tbsp olive oil

• 1/4 tsp salt

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Instructions

1. Grill/Roast the Vegetables

1. Preheat your grill to medium-high or your oven to 450∘F (230∘C).

2. Rub the whole bell peppers, whole eggplant, and unpeeled onion (you can halve it for faster cooking, or roast whole) with 2 tablespoons of olive oil.

3. Place the vegetables and the unpeeled garlic cloves on the grill grates or on a parchment-lined baking sheet.

4. Grill/Roast for about 30-45 minutes (longer for the eggplant and onion), turning every 10-15 minutes, until the pepper and eggplant skins are charred and blistered, and the vegetables are very soft and collapsed.

5. Remove from heat. Place the peppers and eggplant in a bowl and cover tightly with plastic wrap or a kitchen towel for 10-15 minutes—this "steaming" makes peeling easier.

2. Prepare the Vegetables

1. Once the vegetables are cool enough to handle, peel and discard the charred skins from the peppers and eggplant. Remove the stems and seeds. The charred skins are an important flavor component, so don't worry if a little remains.

2. Peel the outer skin from the onion and cut it into thick strips.

3. Squeeze the soft, roasted flesh from the garlic cloves and mash it with a fork.

4. Roughly tear or cut the pepper and eggplant flesh into long, thick strips. Place all the prepared vegetables (peppers, eggplant, onion, mashed roasted garlic) in a large bowl.

3. Make the Caramelized Almonds

1. Heat a small pan over medium heat. Add the butter/oil, sugar, and a pinch of salt. Swirl until the sugar dissolves.

2. Add the almonds and stir constantly until they are coated and caramelized (lightly browned). This happens quickly!

3. Immediately transfer the almonds to a small plate or parchment paper to cool and harden. Chop roughly once cooled.

4. Sauté the Kale

1. In a large skillet or the same pan you used for the almonds (wipe it clean first), heat 1 tablespoon of olive oil over medium heat.

2. Add the chopped kale and salt. Sauté for 3-5 minutes, stirring occasionally, until the kale is deep green and tender-crisp. Remove from heat.

5. Assemble the Salad

1. In a small bowl, whisk together the balsamic vinegar, 1 tbsp olive oil, honey/maple syrup (if using), minced fresh garlic, and salt/pepper to create the dressing.

2. Pour half of the balsamic dressing over the roasted vegetables. Gently toss to coat and let them marinate for at least 15 minutes to soak up the flavor (or up to a few hours in the fridge).

3. Add the sautéed kale and the chopped caramelized almonds to the bowl with the marinated vegetables.

4. Toss everything together. Taste and add more of the remaining balsamic dressing, salt, or pepper as desired.

5. Serve warm or at room temperature.

Chef's Notes

• Traditional Escalivada is often dressed simply with olive oil, salt, and sometimes sherry vinegar. The balsamic adds a deeper, sweeter tang which pairs beautifully with the kale and caramelized nuts.

• Grilling vs. Roasting: Grilling over an open flame provides the most authentic smoky flavor. If using an oven, place the vegetables on the highest rack to get the skins as charred as possible.

• Make Ahead: The grilled vegetables can be prepared and refrigerated for up to 3 days, making this a great make-ahead dish. Dress and mix with the kale and almonds just before serving.