The Catalan Roasted Pepper and Anchovy Salad is a quintessential expression of Mediterranean simplicity and flavor, deeply rooted in the culinary traditions of Catalonia, a coastal region in northeastern Spain known for its rich food culture and emphasis on fresh, seasonal ingredients.
This dish is inspired by Escalivada, a traditional Catalan preparation of fire-roasted vegetables—typically eggplant, onion, and sweet peppers—whose name derives from the Catalan verb “escalivar,” meaning “to cook in ashes.” Escalivada embodies the heritage of rustic, peasant fare in the region, where vegetables were traditionally roasted over open flames or embers. In this salad, the roasted peppers take center stage, embodying that same spirit of simplicity and depth through their smoky sweetness and tender texture.
Central to the recipe is the bell pepper, roasted until its skin is charred and blistered, then peeled to reveal soft ribbons of smoky, sweet flesh. Using a combination of red and yellow peppers not only adds visual appeal but also introduces subtle variations in flavor. The roasting process transforms the peppers, concentrating their sugars and enhancing their savory, almost umami-like depth.
Anchovies play an essential role in the profile of this dish, delivering a briny, salty counterpoint to the sweetness of the peppers. In coastal Mediterranean cuisine, anchovies are revered not just for their flavor but also for their practicality—a prized preservation method before the age of refrigeration. Preferably, high-quality anchovy fillets packed in olive oil are used, and each fillet contributes bursts of umami that elevate the salad beyond its humble components.
Drizzled generously with extra virgin olive oil—preferably the fruity Arbequina variety typical of Catalan groves—the salad gains a luscious, silky richness. Sherry vinegar adds the requisite acidity to balance the dish, while thinly-sliced garlic and fresh flat-leaf parsley bring pungency and brightness. Together, these ingredients combine in a way that feels both hearty and light, rustic yet elegant.
What makes this salad truly special is its versatility. It can be served as a refreshing tapa, a first course, or even as part of a light lunch. Like many traditional Mediterranean dishes, its preparation is as much about feeling and intuition as it is about precision. The emphasis is on honoring the ingredients—coaxing out their natural flavors, rather than masking them. Furthermore, this dish tastes better as it sits, allowing the roasted peppers to marinate in the vinaigrette and absorb the savory essence of the anchovies and garlic.
Above all, the Catalan Roasted Pepper and Anchovy Salad is a celebration of the Mediterranean philosophy of cooking: honor what the land and sea provide, cook with care, and share with others. It’s a dish that tells the story of a place—Catalonia—where food is both an art and a way of life.
Catalan Roasted Pepper and Anchovy Salad
Equipment
- Oven
- Tongs
- Glass bowl
- Sharp Knife
- Serving platter
Ingredients
- 3 medium red bell peppers fresh, firm, and ripe
- 1 medium yellow bell pepper optional, for color contrast
- 10 pieces anchovy fillets high-quality, packed in olive oil
- 2 cloves garlic peeled and finely sliced
- ⅓ cup extra virgin olive oil preferably Spanish Arbequina variety
- 1 tbsp sherry vinegar or red wine vinegar if unavailable
- ½ tsp fine sea salt adjust to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp chopped flat-leaf parsley fresh for garnish
Instructions
- Preheat your oven to 425°F (220°C). Arrange the red and yellow bell peppers on a baking tray and roast them whole for about 35–40 minutes, turning occasionally, until the skins are blistered and beginning to blacken.
- Remove the peppers from the oven and immediately transfer them to a glass bowl. Cover the bowl tightly with plastic wrap and let them steam for 10–15 minutes. This loosens the skins for easy peeling.
- Once cooled, gently peel off the skins, remove the stems and seeds, and slice the roasted peppers into 1/2-inch wide strips. Arrange them neatly on a serving platter.
- Lay the anchovy fillets evenly over the peppers. Scatter the sliced garlic over the top.
- In a small bowl or jar, whisk together extra virgin olive oil, sherry vinegar, sea salt, and black pepper to create a vinaigrette. Drizzle it over the peppers and anchovies evenly.
- Finish with a generous sprinkle of freshly chopped flat-leaf parsley. Let the salad sit for at least 10 minutes to allow flavors to meld before serving at room temperature.
Notes
- For a vegetarian alternative, omit anchovies and replace with capers or grilled artichoke hearts.
- Use a grill or gas flame to char peppers for even smokier flavor if preferred.
- To intensify garlic flavor while taming raw sharpness, briefly warm garlic slices in olive oil before drizzling.
- Try adding halved cherry tomatoes or olives for variation.
