Escalivada amb Anxoves is a Catalan roasted pepper and anchovy salad โ four bell peppers, a handful of anchovy fillets, garlic, olive oil, and sherry vinegar, assembled in about an hour. It works because the contrast is real: sweet, smoky peppers against salty, savory anchovies, with just enough acid to keep things sharp. If you want a no-cook-feeling dish that still tastes like you put in effort, this is it.
What makes this version work
Two things matter here. First, the steaming step after roasting โ sealing the hot peppers in a covered bowl for 10 to 15 minutes loosens the skins so they slip off cleanly, and it also concentrates the liquid the peppers release. Donโt skip it or rush it; torn, ragged pepper strips with skin still attached are harder to eat and look sloppy on the plate. Second, the 20-minute room-temperature marination with the raw garlic slices is doing real work. The garlic mellows and the pepper juices blend with the olive oil and sherry vinegar into a light, clingy dressing right in the same bowl youโll serve from โ no separate dressing to make, no extra vessel to wash. Add the anchovies only at assembly, not during marination, so they stay intact and donโt dissolve into the dressing.
Mistakes to avoid
- Pulling the peppers too early: If the skins arenโt blistered and blackened in spots at 35 minutes, give them another 5. Under-roasted peppers are watery and donโt have the depth that makes this salad worth making.
- Skipping the dry before you dress: After peeling, pat the pepper strips with a paper towel. Excess moisture dilutes the dressing and makes the platter look watery.
- Using low-quality anchovies: Cheap anchovies packed in water are too harsh and fall apart. Spend the extra dollar on oil-packed fillets โ preferably Spanish or Italian โ and the flavor difference is significant.
- Dressing it too far ahead: Marinate the peppers and garlic, but assemble the final platter with anchovies and parsley right before serving โ a pre-dressed, pre-assembled salad goes limp fast and the anchovies lose their texture.
- Over-salting before tasting: Anchovies are already very salty. Season the peppers lightly during marination, then taste the finished dish before adding any more salt at the table.
Catalan Roasted Pepper and Anchovy Salad
Equipment
- Baking tray
- Tongs
- Mixing bowl
- Sharp knife
- Cutting board
- Jar or bowl for marination
Ingredients
- 3 medium red bell peppers firm and ripe
- 1 medium yellow bell pepper for color and gentle sweetness
- 2 cloves garlic thinly sliced
- 12 pieces anchovy fillets in olive oil preferably Spanish, drained
- 2 tablespoons extra virgin olive oil high quality, fruity oil recommended
- 1 tablespoon sherry vinegar or substitute with red wine vinegar
- 1 teaspoon sea salt adjust to taste
- ยฝ teaspoon freshly cracked black pepper
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 425ยฐF (220ยฐC). Line a baking tray with parchment paper.
- Place whole bell peppers on the tray and roast for 35โ40 minutes, turning every 10 minutes, until the skins are blistered and blackened in spots.
- Transfer roasted peppers into a bowl and cover tightly with plastic wrap or a lid. Let them steam and cool for about 10โ15 minutesโthis makes peeling easier.
- Carefully peel the skins off the peppers, remove stems and seeds, then slice the flesh into 1/2-inch wide strips. Place in a mixing bowl.
- Add thinly sliced garlic to the bowl with the peppers. Pour in the olive oil and sherry vinegar. Season with sea salt and black pepper, then gently mix to combine. Let this marinate at room temperature for 20 minutes.
- To assemble, arrange pepper strips artfully on a serving platter. Place anchovy fillets across the saladโeither coiled or diagonally draped over peppers for contrast.
- Sprinkle with chopped fresh parsley just before serving. Drizzle with extra olive oil if desired.
Notes
- For a vegetarian version, omit anchovies and add roasted capers or marinated artichokes for a briny touch.
- You may substitute roasted bell peppers from a jar in a pinch, but roasting fresh enhances both flavor and aroma significantly.
- If short on time, use a gas flame to char peppers quickly, but turn frequently to avoid burning.
Nutrition
Frequently asked questions
Can I make this salad ahead of time?
You can roast, peel, and marinate the peppers up to 24 hours in advance and keep them covered in the fridge. Bring them to room temperature for 20 minutes before serving, then add the anchovies and parsley at the last minute so they stay fresh and firm.
What can I serve this with to make it a full meal?
Thick slices of crusty bread are the most practical pairing โ they soak up the garlicky pepper-and-oil dressing at the bottom of the platter. It also works well alongside grilled fish or as part of a spread of small plates.
My peppers are releasing a lot of liquid โ is that normal?
Yes, completely normal. That liquid is sweet and flavorful; tilt the bowl and spoon some of it over the pepper strips when you plate. If thereโs a large excess, drain off just enough so the platter isnโt swimming.
Do I need Spanish sherry vinegar, or is a substitute fine?
Red wine vinegar works and is a reasonable swap โ itโs slightly sharper but still does the job of cutting through the oil and anchovy salt. Avoid balsamic, which is too sweet and will change the flavor profile noticeably.