Grilled Vegetables with Xató: Traditional Catalan Salad and Romesco-Style Sauce
Smoky-sweet produce melds with a luscious nut and olive oil dressing for shared feasts.
Grilled Vegetables with Xató: A Catalan Culinary Classic
Spain’s vibrant Catalan region is the birthplace of Xató, a sumptuous salad and sauce pairing that encapsulates the spirit of Mediterranean cooking. Xató is much more than a recipe: it represents convivial gatherings, the bounty of local produce, and the transformative power of smoky grilled vegetables and nuts. In this guide, we’ll explore the origins of Xató, break down the essential steps for crafting its signature Romesco-inspired sauce, and learn how to compose the perfect grilled vegetable platter and salad to pair with it.
Table of Contents
- Origins and History of Xató
- The Secrets of Catalan Xató Sauce
- Grilling Vegetables to Perfection
- Composing the Xató Salad
- Ingredient Variations and Tips
- Serving Suggestions and Presentation
- Frequently Asked Questions (FAQs)
Origins and History of Xató
Xató (pronounced cha-TOE) is a defining dish from Catalonia, tracing its roots to the towns in the Penedès region. It’s associated with winter festivals and Sunday gatherings, where families share platters brimming with grilled vegetables, cured fish, and generous spoonfuls of the earthy, nutty sauce that makes Xató unique. The word itself references the process of chatar — the Catalan act of dressing a salad with sauce. Xató underscores the region’s love for blending fresh, simple ingredients into dishes bursting with both flavor and tradition.
The Secrets of Catalan Xató Sauce
Central to the allure of Xató is its Romesco-inspired sauce: a thick, slightly chunky blend of almonds, hazelnuts, roasted vegetables, and rich olive oil. Traditionally, the sauce is pounded in a mortar and pestle, but contemporary recipes often employ food processors for convenience, sacrificing a bit of rustic texture for speed.
- Key Ingredients
- Roasted almonds and hazelnuts
- Roasted tomatoes and bell peppers
- Garlic, preferably roasted for sweetness
- Sherry vinegar (Xeres or red wine vinegar for tang)
- Extra virgin olive oil (Spanish if available)
- Dried ñora peppers or smoky paprika
- Hearty bread (for thickening and texture)
- Salt and pepper to taste
The art of Xató lies in balancing these flavors: nuttiness from the almonds and hazelnuts, smoky depth from roasted vegetables, piquancy from vinegar, and silkiness from abundant olive oil. Mortar and pestle methods yield a chunky, rustic consistency, while food processors make the process speedier but smoother.
Classic Xató Sauce: Step-by-Step
- Dry-roast almonds and hazelnuts, until toasty and aromatic.
- Roast tomatoes and bell peppers until their skins are charred and peel easily.
- Roast garlic cloves in the oven, wrapped in foil for mellow sweetness.
- Blend nuts, roasted vegetables, garlic, and soaked bread (using sherry vinegar for soaking) in a mortar and pestle or food processor.
- Season generously with salt, pepper, and another splash of vinegar, then drizzle in olive oil while mashing or processing until thick yet slightly chunky.
- Adjust seasoning and texture, tasting as you go: add more oil for silkiness, more bread for body, or extra vinegar for brightness.
Grilling Vegetables to Perfection
The grilled vegetables are the heart and soul of Xató’s presentation. Their caramelized edges and smoky undertones make an irresistible pairing for the bold sauce. Here’s how to select and grill a vibrant spread:
What others are reading
- Common Vegetables for Grilling
- Red and yellow bell peppers
- Zucchini and summer squash
- Eggplant (cut in thick rounds for a meaty texture)
- Asparagus
- Red onion
- Fennel bulbs
- Preparation Tips
- Slice vegetables evenly to encourage uniform cooking and appealing grill marks.
- Toss with olive oil, sea salt, and a hint of cracked black pepper.
- Preheat the grill to medium-high; aim for a hot surface that will sear and caramelize quickly without burning.
- Grilling Technique
- Place vegetables in a single layer; let them sear for 3–5 minutes, then flip when distinct char marks appear.
- For eggplant and zucchini, slice 1/2 inch thick to prevent mushiness.
- Grilled vegetables can be served hot, warm, or at room temperature—making Xató a flexible dish for entertaining.
Composing the Xató Salad
Xató salad is a brilliant construction of flavors, textures, and colors. The base typically features curly endive or frisée, whose crisp leaves hold up to the robust sauce. Other greens such as arugula, radicchio, or mixed salad greens can substitute depending on availability.
- Essential Salad Components
- Curly endive or arugula
- Spanish olives (consider anchovy-stuffed or chorizo-stuffed for extra character)
- Salt cod (soaked and flaked) or premium Spanish tuna packed in olive oil
- Optional: roasted red peppers, cherry tomatoes, thinly sliced fennel
To assemble:
- Toss greens with olives, then drizzle with olive oil and sherry vinegar.
- Top with flakes of salt cod or chunks of tuna.
- Arrange grilled vegetables alongside or atop the salad base.
- Spoon generous dollops of Xató sauce over everything, reserving extra for dipping bread.
Ingredient Variations, Swaps, and Tips
Xató’s flexibility is one of its greatest strengths. Here are helpful substitutions and enhancement ideas:
- Nuts: If hazelnuts are unavailable, double the almonds, or use cashews for a slightly different profile.
- Green Base: Frisée is ideal, but arugula, escarole, or even mixed baby greens work well.
- Protein: Veganize the salad with chickpeas or roasted mushrooms instead of fish. Traditionalists favor salt cod or tuna.
- Ñora Peppers: Substitute with ancho chiles or smoky paprika if ñora is hard to find.
- Bread: Sourdough or rustic country bread adds body to the sauce. Gluten-free bread works for allergy-friendly versions.
- Make Ahead: Xató sauce keeps in the refrigerator for up to a week; bring to room temperature before serving for best flavor.
Serving Suggestions and Presentation
Xató is at its best when served family-style. Arrange grilled vegetables on a large platter, nestle the salad greens alongside, and provide ample grilled bread—brushed with olive oil and rubbed lightly with garlic for added depth.
- Accompaniments
- Garlic-rubbed grilled bread or country baguette
- Additional olives or pickled vegetables
- Spanish wines—crisp whites or dry rosés pair beautifully
- Presentation Tips
- Spoon extra Xató sauce in a bowl as a communal dip.
- Garnish with fresh parsley or fennel fronds for color.
- Serve warm or at room temperature for relaxed gatherings—it’s ideal for picnics, potlucks, and alfresco meals.
Frequently Asked Questions (FAQs)
Q: What is the main difference between Xató sauce and Romesco?
A: Both Catalan sauces rely on nuts, bread, garlic, and olive oil, but Xató often emphasizes hazelnuts and is geared as a salad dressing, while Romesco features roasted red peppers and sometimes tomatoes as its base.
Q: Can I prepare Xató sauce in advance?
A: Yes. Xató sauce can be made ahead and stored in the refrigerator for up to a week. Let it come to room temperature before serving for best flavor and texture.
Q: What proteins work best with Xató salad?
A: Salt cod (bacalao) is traditional, but Spanish tuna packed in olive oil or even grilled sardines add Mediterranean character. Vegetarian options like roasted chickpeas also work.
Q: Can the recipe be adjusted for dietary restrictions?
A: Absolutely. Use gluten-free bread in the sauce for celiacs, omit fish for vegans, and swap nuts for seeds like sunflower if allergies are a concern.
Q: What are the best vegetables for grilling in Xató?
A: Bell peppers, eggplant, zucchini, onions, and asparagus are classics. Select vegetables that char well and offer contrasting flavors and textures.
Nutrition Information Table (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 8g |
| Fat | 19g |
| Carbohydrate | 20g |
| Fiber | 6g |
| Sodium | 420mg |
Recipe Overview: Preparing Grilled Vegetables and Xató Sauce
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Servings: 4–6
Ingredients
- 1/3 cup roasted almonds
- 1/3 cup roasted hazelnuts
- 2 ripe tomatoes
- 1 large bell pepper
- 5–10 garlic cloves (roasted)
- Splash sherry vinegar
- 3–4 thick slices rustic bread
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Endive, arugula, or frisée—enough for base
- Good quality Spanish olives
- Salt cod (soaked and flaked) or tuna in olive oil
- Assorted vegetables for grilling: peppers, zucchini, eggplant, asparagus, onion
Instructions
- Prepare Vegetables: Roast tomatoes, pepper, and garlic until skins char and garlic is soft. Dry-roast nuts until golden. Grill chosen vegetables over medium-high heat until marked and tender.
- Make Xató Sauce: Mash nuts, vegetables, bread (soaked in vinegar), and garlic together, incorporating olive oil steadily. Add salt, pepper, and vinegar to taste. Adjust texture if needed.
- Compose Salad: Toss greens with olives, drizzle with olive oil and sherry vinegar. Add fish or tofu if desired. Arrange grilled veggies over greens.
- Serve: Spoon Xató sauce over vegetables and salad. Present with grilled, garlic-rubbed bread on the side. Enjoy warm or at room temperature.
Tips for Success
- Use top-quality olive oil for richer flavor.
- Mash ingredients by hand for authentic texture.
- Let flavors meld for at least 30 minutes before serving.
- Customize greens and proteins to suit local availability or dietary needs.
Conclusion
Grilled vegetables with Xató sauce offer an invitation into the kitchens and celebrations of Catalonia. Whether hosting a summer cookout or savoring Mediterranean comfort indoors, this dish rewards cooks and guests alike with its layered flavors and timeless appeal.
References
- https://food52.com/recipes/67515-xato
- https://pamelasalzman.com/grilled-vegetables-romesco-sauce-recipe/
- https://letsexplore.ch/spain-empanada-and-romesco-sauce/
- http://lisaiscooking.blogspot.com/2019/03/xato.html
- http://www.spanishrecipesbynuria.com/soups-salads-vegetables-potatoes/xato-a-catalan-typical-dish-for-the-culinary-olympics-2010
- https://www.youtube.com/watch?v=YkacZngMhvY
- https://www.tasteatlas.com/xato
- https://www.tasteatlas.com/xato-salad
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