Mediterranean > Spanish > Tapas > Esqueixadas

Esqueixada with Olives and Capers Recipe

Ingredients with Measurements:
- 2 large tomatoes, diced
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup pitted black olives, sliced
- 2 tbsp capers, drained
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- 1/2 lb salt cod, soaked and shredded
- Fresh parsley, chopped (optional)

Special equipment needed: None

Step-by-step instructions:

1. In a large bowl, combine the diced tomatoes, sliced red onion, green and red bell peppers, sliced black olives, and drained capers.

2. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season with salt and pepper to taste.

3. Pour the dressing over the vegetables and toss to combine.

4. Add the shredded salt cod to the bowl and toss gently to combine.

5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

6. Before serving, sprinkle with chopped fresh parsley, if desired.

1 hour (including refrigeration time)
Temperature: None
Serving size: 4-6 servings

Nutritional information:
- Calories: 210
- Fat: 15g
- Carbohydrates: 10g
- Protein: 10g
- Sodium: 550mg

Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- You can use any type of olives you prefer, such as green or Kalamata.

Variations:
- Add diced cucumber or avocado for extra flavor and texture.
- Use lemon juice instead of red wine vinegar for a tangier dressing.
- Add chopped garlic or shallots for extra flavor.

Tips and tricks:
- Soak the salt cod in water for at least 24 hours before shredding to remove excess salt.
- Be sure to drain the capers well before adding them to the salad.
- Serve the esqueixada with crusty bread to soak up the dressing.

Storage instructions:
- Store any leftover esqueixada in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This dish is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the esqueixada in a large bowl or on individual plates.
- Garnish with additional olives and capers for a pop of color.

Garnishes:
- Chopped fresh parsley
- Additional olives and capers

Pairings:
- Serve with a crisp white wine or a light beer.

Suggested side dishes:
- Crusty bread
- Grilled vegetables

Troubleshooting advice:
- If the salad is too salty, rinse the salt cod before shredding.

Food safety advice:
- Be sure to soak the salt cod for at least 24 hours to remove excess salt.

Food history:
- Esqueixada is a traditional Catalan dish made with salt cod, tomatoes, onions, and peppers.

Flavor profiles:
- This dish is tangy and savory with a hint of saltiness from the cod.

Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or fish.

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Region: Spanish

Taste: Tangy, Salty, Savory, Herbal, Citrusy