Esgarraet (Roasted Pepper and Salt Cod Salad)
Valencian salad of roasted red peppers and flaked salt cod, with garlic and good oil. Made the day before.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- red bell pepper4
- flaked desalted salt cod8.75 oz
- garlic clove3
- black olive2 oz
- olive oil6 tbsp
Method
- 1
Roast the red peppers in the oven at 200 °C (400 °F) for 45 minutes and let them sweat covered.
- 2
Peel them, remove the seeds and cut into thin strips.
- 3
Mix the peppers with the flaked desalted cod and the garlic sliced paper-thin.
- 4
Drizzle with the olive oil and add the black olives.
- 5
Rest in the fridge at least 2 hours (better overnight).
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