The Secret to Cooking Delicious Escalivada Spanish Scalded Vegetable Salad

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Escalivada Spanish Scalded Vegetable Salad

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Below are the ingridients that are needed to make a appetizing Escalivada Spanish Scalded Vegetable Salad:

  1. Take 1 of red pepper.
  2. Take 1 of green pepper.
  3. Use 1 of aubergine.
  4. Use 1 of garlic head.
  5. Prepare 1 of onion.
  6. Take 2 of tomatoes.
  7. Prepare 2 of potatoes.
  8. You need as needed of Olive oil.
  9. You need to taste of Salt.

Done with the ingridients? Here are the procedures on producing Escalivada Spanish Scalded Vegetable Salad:

  1. Wash and dry the veg. Line a deep baking tray with parchment paper and arrange the veg whole in the tray. No need to chop anything other than the potatoes which can be thickly sliced..
  2. Bake at 190 C for 40 mins until tender and just starting to blacken..
  3. When it’s cooked through, pull the tray out of the oven, place on a heatproof surface and cover with a clean kitchen towel for 5 minutes..
  4. Now remove the towel and when the veg is cool enough to touch, use your fingers to peel the skins from all the veg..
  5. Leave the potatoes as they are but cut the rest of the roasted veg into thin strips. Mix the strips of veg in a bowl with a drizzle of olive oil and salt to taste..
  6. Lay your potatoes on a platter then top with the roasted vegetable strips. Lovely served on top of thick slices toast, and goes well with anchovies (says the original recipe author)..

Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently and drizzle with extra-virgin. This escalivada salad takes its intriguing name from the Spanish term for cooking over hot coals as the vegetables in it, unlike in Italian bread salad, are grilled. They're then smothered with a rich, garlicky, umami-heavy dressing called anchoïade that you're gonna wanna slather on EVERYTHING. Catalonians eat this dish as a first course or as an accompaniment to meats.

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