Esgarraet

Name: Esgarraet
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
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

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

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

Preheat oven to 400F (200C). Roast 4 whole red bell peppers on a baking sheet for 35-40 minutes until blackened and blistered.
2

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

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

Questions

How long does Esgarraet keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Esgarraet?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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