The Catalan Roasted Pepper and Anchovy Salad, known in its homeland as “Escalivada amb Anxoves”, is a quintessential dish of Catalonia—a region nestled in northeastern Spain along the Mediterranean coast. Far more than just a salad, this dish represents the pure essence of Mediterranean cooking: simplicity, seasonality, and the transformation of humble ingredients through technique and time-honored tradition.
Its name, “Escalivada,” comes from the Catalan verb “escalivar,” meaning “to cook in ashes.” Traditionally, vegetables such as peppers, eggplant, and onions were tucked into the embers of a wood fire, slowly roasting until their skins blistered and their flesh became lusciously tender and smoky. While modern kitchens have largely replaced ash pits with ovens and broilers, the soul of the technique remains: coaxing out complex flavors from everyday vegetables through slow, dry heat. In this salad, the peppers—red and yellow—are the stars, their sweet, smoky nature anchoring the entire dish.
The addition of anchovies elevates this preparation to something deeply savory and satisfying. Anchovies are a cornerstone of Catalan cuisine, not only for their punch of umami, but also as a reflection of the region’s maritime heritage. Cured and packed in olive oil, these fillets offer a briny contrast to the sweetness of the peppers, creating a balance of flavors that is both rustic and refined. True to Mediterranean tradition, olive oil binds the ingredients together—preferably a robust, fruity variety native to northern Spain that adds both richness and complexity.
Garlic, another staple of the region, is added raw in slivers—its pungency mellowed by marination in the pepper-infused oil. A splash of sherry vinegar brings brightness, lifting the dish just enough to contrast with the bold anchovies and smoky vegetables. Finished with a scattering of chopped parsley, this salad becomes a vibrant, colorful expression of Catalan culinary principles: freshness, depth, and harmony.
Escalivada amb Anxoves is more than a side dish—it is often served as a tapas plate or as part of a light summer meal, paired with crusty rustic bread or grilled fish. It’s also not uncommon to serve it at room temperature, a nod to its laid-back, sun-drenched origins. Like so many dishes born of Mediterranean kitchens, it emphasizes the season and the moment, almost as if time itself were an ingredient.
This salad was inspired by long, golden evenings in Catalonia where meals are lingering and full of conversation, and where each dish tells a story of earth, sea, and flame. With just a few carefully chosen elements, Catalan Roasted Pepper and Anchovy Salad manages to encapsulate the spirit of the region—unpretentious, colorful, deeply nourishing, and alive with tradition.
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
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
- Place whole bell peppers on the tray and roast for 35–40 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 10–15 minutes—this 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 salad—either 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.