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Try SavoraEsgarraet: Roasted Pepper and Salt Cod Salad
A vibrant and flavorful Mediterranean salad featuring roasted red peppers and salt cod, perfectly balanced with garlic, olive oil, and a touch of spice. This traditional Valencian dish is a delightful combination of textures and tastes, perfect as a starter or light meal.
Ingredients
- Red bell peppers2 large
- Salt cod (bacalao)8 oz
- Garlic cloves2
- Extra virgin olive oil1/4 cup
- Smoked paprika1/2 tsp
- Fresh parsley2 tbsp
- Black olives1/4 cup
- Sherry vinegar1 tbsp
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Soak the salt cod in cold water for 24-48 hours, changing the water several times to remove excess salt. Taste a small piece to ensure it's not too salty before proceeding.
Preheat your oven's broiler. Place the red bell peppers on a baking sheet and broil until the skin is blackened and blistered, turning occasionally to ensure even charring.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 15 minutes to loosen the skin.
While the peppers are steaming, gently poach the salt cod in simmering water for about 5-7 minutes, or until it flakes easily. Drain and let cool slightly.
Peel the skin off the roasted peppers and remove the seeds. Tear the pepper flesh into thin strips.
Tear the poached salt cod into thin strips, removing any bones.
Mince the garlic cloves.
In a large bowl, combine the roasted pepper strips, salt cod strips, minced garlic, smoked paprika, chopped parsley, and black olives.
Drizzle with extra virgin olive oil and sherry vinegar. Season with salt and pepper to taste.
Gently toss all ingredients together to combine. Let the salad sit for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Garnish with extra parsley and a drizzle of olive oil, if desired.
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