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salsa verde shallots red wine vinegar capers garlic anchovy extra-virgin olive oil parsley fresh cilantro tarragon eggplants red bell pepper yellow bell pepper scallions olive oil kosher salt black pepper ADDITIONAL burrata cheese
Viewed: 29 - Published at: 6 years agoIngredients
- SALSA VERDE
- 1/4 cup finely chopped shallots (from 1 large shallot)
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers, chopped
- 2 medium-size garlic cloves, minced (about 2 tsp.)
- 2 anchovy fillets, minced
- 3/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh tarragon
- VEGETABLES
- 3 (6-oz.) Japanese eggplants, halved lengthwise
- 1 (7-oz.) red bell pepper, halved lengthwise and seeded
- 1 (7-oz.) yellow bell pepper, halved lengthwise and seeded
- 6 scallions (about 2 oz.)
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ADDITIONAL INGREDIENT
- 6 ounces burrata cheese
Method
- Prepare the salsa verde: Combine shallot, vinegar, capers, garlic, and anchovies in a bowl. Let stand 10 minutes. Stir in olive oil, parsley, cilantro, and tarragon; set aside.
- Prepare the vegetables: Prepare a wood or charcoal grill. (See "Hearth-fired Hack," below.) Place eggplants, red bell pepper, yellow bell pepper, and scallions on a rimmed baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper.
- Place eggplants and bell peppers on oiled grill grate over direct heat; grill, uncovered and turning occasionally, until marked and charred, 2 to 3 minutes. Transfer eggplants and bell peppers to indirect heat, and grill, covered with grill lid, until just tender, 5 to 7 minutes. Transfer to a baking sheet; cover with aluminum foil to keep warm.
- Place scallions on grill grate over direct heat; grill, uncovered, 1 minute; turn scallions. Grill, uncovered, until lightly charred and wilted, 1 to 2 minutes.
- Roughly chop peppers and arrange on a platter with eggplant and scallions; top with dollops of burrata and salsa verde.
- HEARTH-FIRED HACK
- With any charcoal grill, you can achieve the same smoky results preferred by chefs such as Charleston's Sean Brock. Just follow these steps.
- 1. Choose your wood. Heavier hardwoods (oak, hickory) work better for spicy dishes and rich meats (beef or pork). For this menu, you'll want something lighter (fruit, nut, alder).
- 2. Use a 50/50 ratio when combining the charcoal and hardwood.
- 3. Light wood and charcoal in a chimney starter, and cluster toward one side of the grill.
- 4. Maintain an internal temp-erature between 500° and 550° by adjusting the grill vents.
