Ingredients with Measurements:
- 2 medium-sized red bell peppers
- 2 medium-sized tomatoes
- 1 can of artichoke hearts (14 oz)
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 garlic clove, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Oven or grill
- Large mixing bowl
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven or grill to high heat.
2. Cut the red bell peppers in half and remove the seeds and stem.
3. Cut the tomatoes in half and remove the seeds.
4. Place the peppers and tomatoes on a baking sheet or grill pan and roast for 15-20 minutes, or until the skin is charred and blistered.
5. Remove the peppers and tomatoes from the oven or grill and let them cool for a few minutes.
6. Once cooled, peel the skin off the peppers and tomatoes and discard.
7. Cut the peppers and tomatoes into thin strips and place them in a large mixing bowl.
8. Drain the artichoke hearts and cut them into bite-sized pieces. Add them to the mixing bowl with the peppers and tomatoes.
9. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and black pepper.
10. Pour the dressing over the vegetables and toss to combine.
11. Add the chopped parsley and toss again.
12. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven or grill: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 160
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 330mg
- Total carbohydrates: 8g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 2g
Substitutions for ingredients:
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add sliced red onions or chopped olives for extra flavor.
- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
- Add crumbled feta cheese for a creamy and salty addition.
Tips and tricks:
- Make sure to char the skin of the peppers and tomatoes well to make it easier to peel off.
- Use a sharp knife to cut the vegetables into thin strips.
- Let the salad marinate in the dressing for at least 30 minutes before serving for maximum flavor.
Storage instructions:
- Store leftover esgarrat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Esgarrat is best served cold, but if you prefer it warm, you can heat it up in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the esgarrat in a large salad bowl or on individual plates.
- Garnish with extra chopped parsley or crumbled feta cheese.
Pairings:
- Serve with crusty bread or crackers for a light lunch or appetizer.
Suggested side dishes:
- Grilled chicken or fish
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the skin of the peppers and tomatoes is not charred enough, they will be difficult to peel. Make sure to roast them until the skin is blistered and blackened.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
Food history:
- Esgarrat is a traditional dish from the Valencia region of Spain. It is typically made with roasted red peppers and salt cod, but this version uses artichokes instead.
Flavor profiles:
- The esgarrat has a smoky and slightly sweet flavor from the roasted peppers and tomatoes, with a tangy dressing made with red wine vinegar and garlic.
Serving suggestions:
- Serve the esgarrat as a light lunch or appetizer, or as a side dish for grilled meats or fish.
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Region: Spanish