Catalonian-Inspired Grilled Vegetable Salad (Xató) Recipe

Ingredients (12)

• 1/4 cup almonds (1 3/4 ounces; 50g), wrapped in a small foil packet
• 1/4 cup hazelnuts (1 1/4 ounces; 35g), wrapped in a small foil packet
• 1-2 Fresno chiles, depending on your desired heat level (see note)
• 1 medium tomato (6 ounces; 170g), cut in half
• 1 small slice crust-on country bread
• 1 medium clove garlic
• 1/4 cup sherry vinegar (60ml)
• 1/2 cup extra-virgin olive oil (120ml), plus more for drizzling
• Kosher or sea salt
• 3 endives (350g), cut in half lengthwise, mixed red and white if possible
• 1 bunch of spring onions (520g), about 6 (2-3 bunches large scallions are a good substitute), root ends trimmed
• 6 oil-packed anchovy fillets, for garnish (optional)