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- Roasted Pepper and Salted Cod Salad: Freshness with the Taste of Tradition
Roasted Pepper and Salted Cod Salad: Freshness with the Taste of Tradition
A simple yet tasty recipe featuring Mediterranean ingredients, ideal for warm days or as a starter during celebrations.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Fish and Seafood
Not suitable for vegans
Balearic Islands
Main ingredients
(for 4 people)
- 1 dl. de Olive oil
- 200 gr. de Flaked salted cod
- 2 unidad de Onion
- 6 unidad de Garlic clove
- Endive
- Black pepper
- 4 unidad de Red pepper
- Salt
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 70 min
kcal per portion: 250 kcal
Difficulty:
Roasted pepper and salted cod salad is a dish that unites two of the great cornerstones of Mediterranean cuisine: roasted vegetables and salted cod. The result is a warm and nuanced salad, with a balance between the sweet roasted peppers, the rich flaked cod and the crispy fresh endive. Traditionally served as a starter or part of a light lunch, this recipe is perfect for any time of year, although it’s especially ideal in spring and autumn.
Main ingredients (for 4 people):
4 large red peppers
2 onions
6 garlic cloves
100 ml extra virgin olive oil
200 g flaked salted cod
Some endive leaves
Salt and pepper
Instructions (step by step):
Desalt the cod.
Place the cod in a bowl of cold water for 24 hours, changing the water several times to remove the salt.
Once desalted, drain and cut into thin strips. Set aside.
Roast the vegetables.
Coat the peppers, peeled onions and unpeeled garlic in the oil, salt and pepper.
Wrap each piece in aluminium foil and roast in a preheated oven at 180°C for 1 hour.
Leave to cool.
Prepare the roasted vegetables.
Peel the roasted peppers and cut into strips.
Cut the roasted onions into julienne-style strips.
Smash the garlic to take it out of the skin.
Mix everything together in a bowl and season with salt, pepper and a generous splash of olive oil.
Put the salad together.
Add the desalted cod strips to the vegetable mixture.
On the plate for serving, arrange a base of washed and dried endive leaves.
Serve the pepper and cod mixture on top and drizzle with a little more extra virgin olive oil.
How to Best Enjoy Roasted Pepper and Salted Cod Salad:
This dish can be served warm or cold, and works perfectly as a starter or light main course. It goes best served with rustic bread or toasted brown bread.
Dish Variants:
With black olives or capers: adds an extra hint of saltiness.
With hard-boiled egg: sliced or grated on top to add texture and protein.
Touch of vinegar: a few drops of sherry vinegar to balance the sweetness of the pepper.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Desalt the cod Place the cod in a bowl of cold water for 24 hours, changing the water several times to remove the salt. Once desalted, drain and cut into thin strips. Set aside.
- Roast the vegetables Coat the peppers, peeled onions and unpeeled garlic in the oil, salt and pepper. Wrap each piece in aluminium foil and roast in a preheated oven at 180°C for 1 hour. Leave to cool.
- Prepare the roasted vegetables Peel the roasted peppers and cut into strips. Cut the roasted onions into julienne-style strips. Smash the garlic to take it out of the skin. Mix everything together in a bowl and season with salt, pepper and a generous splash of olive oil.
- Put the salad together Add the desalted cod strips to the vegetable mixture. On the plate for serving, arrange a base of washed and dried endive leaves. Serve the pepper and cod mixture on top and drizzle with a little more extra virgin olive oil.
