Salads & starters

Esgarrat (esgarrat)

A rustic salad from Navarre made with grilled red peppers, desalted cod and olive oil. It is served chilled or at room temperature, as a starter or as tapas.

40 min
4 servings
Medium
Budget-friendly
🇪🇸 Spain

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Ingredients

Vinaigrette

1 tsp Chopped parsley

Spices & seasoning

Salt
Black pepper

Optional extras

1 Black olives

Nutrition facts

238 kcal per serving

Protein: 15.5 g
Carbohydrates: 9.4 g
of which sugars: 7.2 g
Fat: 14.2 g
Fiber: 5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Grill the whole peppers under the oven grill or over a flame until the skin blackens on all sides.
Put them in a closed bag or a covered bowl for 10 minutes, then peel and deseed them.
Cut the peppers into thin strips and arrange them on a dish.
Flake the desalted cod and add it on top of the peppers.
Finely slice the garlic and mix it with the olive oil, vinegar, salt and pepper.
Pour the dressing over the salad and gently toss.
Let it rest for 15 minutes at room temperature, then sprinkle with chopped parsley before serving.