Catalan Roasted Pepper and Anchovy Salad
This vibrant salad is a tribute to the flavors of Catalonia, where the Mediterranean meets rustic Spanish tradition. Known locally as 'Escalivada amb Anxoves', this dish balances sweetness from fire-roasted bell peppers with the briny umami of anchovies. It is a testament to simple ingredients elevated by honest cooking—smoke, salt, and olive oil in perfect harmony.
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.
Nutrition
Calories: 103kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 697mgPotassium: 284mgFiber: 2gSugar: 4gVitamin A: 2941IUVitamin C: 171mgCalcium: 22mgIron: 1mg
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