Charred Greens With Salsa Rossa Recipes

CHARRED SALSA TWO WAYS

Steps:

• Place a grill pan over medium-high heat and heat for 5 minutes.
• Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
• Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
• Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
• To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

MEXICAN CHARRED TOMATILLO SALSA

Steps:

• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
• Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

CHARRED BREAD WITH RICOTTA AND CHERRY SALSA

Steps:

• Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
• Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
• Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
• Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
• Do Ahead
• Cherry salsa can be made 6 hours ahead. Cover and chill.

CHARRED GREENS WITH SALSA ROSSA

Steps:

• Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.
• Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.

CHARRED GREENS WITH CITRUS VINAIGRETTE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
• Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
• In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
• Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
• Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE

Steps:

• Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
• As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
• Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.

CHARRED AUBERGINES WITH WHITE BEANS & SALSA VERDE

Steps:

• Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
• To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together - this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
• Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

GRILLED BROCCOLI RABE WITH SALSA ROSSA RECIPE

Steps:

• Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.