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Escalivada

Tartine Bread, Chad Robertson / December 2010

For 4 to 6 servings

Anchoïade
• 2 cloves garlic
• 6 anchovy fillets, packed in olive oil
• 1/2 cup walnuts
• 1/2 tsp. coriander seeds
• 1 lemon, zest grated and juiced
• 1/2 cup olive oil
• 1 Tbsp. marjoram leaves
• 1 Tbsp. thyme leaves
• 1/2 cup dried or dark Mission figs, chopped
• salt
• black pepper, freshly ground

  1. Place the garlic and anchovies in a mortar; using a pestle, pound into a paste; add walnuts and coriander seeds; pound to incorporate into the paste; stir in lemon zest and juice, olive oil, marjoram, thyme, and dried figs; season; reserve.

Assembly
• 1 lg. Rosa Bianca or globe eggplant, cut lengthwise into 1/4" thick slices
• 3 zucchini or other summer squash, cut lengthwise into 1/4" thick slices
• 6 Gypsy peppers, stemmed, halved, and seeded
• 1 red or yellow onion, cut into 1/4" thick slices
• 1/2 cup olive oil
• 4 thick slices day-old country bread
• 2 ripe heirloom tomatoes, cut into 1" dice
• 2 cups mixed flat-leaf parsley and basil leaves
• 8 to 10 fresh figs, halved

  1. Heat charcoal grill; brush eggplant, zucchini, peppers, and onion with oil; grill until softened and slightly charred.

  2. Brush bread with oil; grill until slightly charred; halve each slice.

  3. Arrange bread, tomatoes, parsley, and basil on a platter with grilled vegetables and figs; spoon anchoïade over top.

Chef's Note: In the Catalan tradition, escalivada refers to cooking the vegetables over hot coals. Anchoïade works well as a sauce for meat or fish and also eaten with a fresh cheese such as ricotta.