Instead of being pounded together, as they traditionally are, the best parts of the classic Catalan sauce are left intact here—yielding the same comforting flavor with a terrific assortment of textures.
Pork can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat or over a medium-hot charcoal fire.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
Step 2
Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Step 3
Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
Step 4
While pork stands, put greens and peppers on a platter.
Step 5
Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Step 6
Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
Step 7
Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.
