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Esgarraet

A traditional roasted red pepper and shredded salt cod salad tossed with garlic and extra-virgin olive oil.

60 minEasyServes 4220 cal/serving

SpanishSaladOvenPescatarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 red bell peppers, whole
  • 1/2 lb desalted salt cod, shredded
  • 2 garlic cloves, thinly sliced
  • 1/4 cup extra-virgin olive oil

Instructions

  1. 1

    Preheat oven to 400F (200C). Roast 4 whole red bell peppers on a baking sheet for 35-40 minutes until blackened and blistered.

  2. 2

    Transfer peppers to a bowl, cover tightly, and cool for 15 minutes. Peel off skin, remove seeds, and tear into long strips.

  3. 3

    In a medium bowl, combine pepper strips with 1/2 lb shredded desalted salt cod, 2 thinly sliced garlic cloves, and 1/4 cup extra-virgin olive oil.

  4. 4

    Toss well and let rest for at least 1 hour before serving chilled or at room temperature.

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Questions

What is Esgarraet?

A traditional roasted red pepper and shredded salt cod salad tossed with garlic and extra-virgin olive oil. This reference files it under Spanish salad: made in the oven, rated easy and about 60 minutes start to finish.

How long does Esgarraet take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 4, 1 hour.

What oven temperature does Esgarraet need?

For Esgarraet, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 40 minutes, in step 1.

Is Esgarraet low-carb?

A serving of Esgarraet carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Esgarraet contain fish?

Yes: 1/2 lb desalted salt cod, shredded. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Esgarraet?

It is not a good candidate. Dressed, it is best the day it is made, so keep the dressing apart and toss Esgarraet just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

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