Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

  • Total Time:
  • Servings: 6

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  • 1/2 pound shiitake mushrooms, stemmed
  • 3/4 pound small eggplant, sliced lengthwise 1/2 inch thick
  • 3/4 pound zucchini, sliced lengthwise 1/2 inch thick
  • Four 1-inch-thick slices of peasant bread
  • 1/2 pound haloumi cheese or queso blanco, sliced 1/3 inch thick
  • Olive oil, for brushing
  • 1/2 cup Provençal Anchovy Sauce
  • Salt and freshly ground pepper

How to make this recipe

  1. Light a grill. Brush the shiitakes, eggplant, zucchini, bread and cheese with olive oil. Grill the shiitakes, eggplant and zucchini over a moderately high fire, turning occasionally, until tender and charred in spots, 8 to 10 minutes; transfer to a platter. Grill the bread until toasted, 3 to 4 minutes; transfer to the platter. Grill the cheese, turning once or twice, until softened and charred in spots, about 2 minutes.

  2. Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl. Add the anchovy sauce and toss. Cut the bread into 1-inch pieces, add them to the bowl and toss. Season the salad lightly with salt and pepper and serve.

Contributed By Photo © Helene Dujardin Published June 2006

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