Published July 1, 2000.
We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Because the vegetables in our grilled vegetable salad recipes had to be oiled generously before grilling, we used oil sparingly in the dressing so the salads wouldn’t taste greasy.
Salting the eggplant before cooking removes excess moisture; we prefer to use kosher salt for its large grains, which can be easily wiped off afterwards. Use small red Thai chiles if you can find them, but any hot chile will work. Leave the seeds in for extra heat, but remove them if you prefer milder food. Serve this salad with grilled fish, chicken, or beef.
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