Escalivada Spanish Scalded Vegetable Salad
This is a roasted vegetable salad that we made in the Cookpad kitchen today. The original recipe came from ‘josevillalta’ from the Cookpad Spanish community.
Escalivada Spanish Scalded Vegetable Salad
This is a roasted vegetable salad that we made in the Cookpad kitchen today. The original recipe came from ‘josevillalta’ from the Cookpad Spanish community.
Open in Cookpad AppSteps
- 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).
Cooksnaps
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