Salade Catalane


The three-part core of a classic salade Catalane includes roasted red pepper, anchovy, and hard-boiled egg. Beyond this, there are endless interpretations. This one, from Steve Hoffman's time in the French town of Autignac in Languedoc-Roussillon, takes the form of a very approachable chopped salad, which pays its respects to the region's love of wild bitter greens and fire-based cooking.

Salade Catalane
Photo: Photo by Mary Jo Hoffman
Active Time:
25 mins
Total Time:
40 mins



  • 2 tablespoons Banyuls red wine vinegar

  • 1 tablespoon finely chopped shallot

  • 1 teaspoon coarse sea salt

  • ¼ teaspoon Dijon mustard 

  • 2 tablespoons extra-virgin olive oil 


  • 1 small red bell pepper 

  • 1 medium head radicchio, quartered lengthwise through core into wedges 

  • 2 tablespoons finely chopped fresh flat-leaf parsley 

  • 1 large garlic clove, finely chopped 

  • 2 medium heads Belgian endive, trimmed and sliced crosswise into 1/2-inch pieces 

  • 1 small head red Boston lettuce, leaves trimmed and cut into 1/2-inch pieces (about 3 cups) 

  • 6 oil-packed anchovy fillets, rinsed in cold water, patted dry, and cut crosswise into 1/2-inch pieces

  • 2 hard-boiled eggs, peeled and quartered lengthwise 


Make the vinaigrette

  1. Whisk together vinegar, shallot, and salt in a small bowl. Let stand 10 minutes. Whisk in mustard. Gradually stream in olive oil, whisking constantly, until well combined. Set dressing aside.

Make the salad

  1. Using tongs, roast bell pepper over a gas flame, turning occasionally, until blackened on all sides, 8 to 10 minutes. Alternatively, broil pepper on a baking sheet 6 inches from heat, turning occasionally, until blackened on all sides, 10 to 15 minutes. Transfer pepper to a medium bowl, and cover with a plate to let steam. Let stand 5 minutes. Peel pepper under cold running water to remove blackened skin; discard skin, seeds, and stem. Pat pepper dry with paper towels, and cut into 1/2-inch pieces. Set aside.

  2. Using tongs and working with 1 wedge at a time, char cut sides of radicchio wedges over a gas flame, turning occasionally, until lightly blackened and just wilted, 30 to 45 seconds per side. Alternatively, broil radicchio pieces on a baking sheet, cut sides up, 6 inches from heat until lightly charred, 3 to 5 minutes. Cut radicchio wedges crosswise into 1/2-inch ribbons; discard core.

  3. Stir together parsley and garlic in a small bowl; set aside. Toss together roasted red pepper, radicchio, endive, lettuce, and anchovies in a large bowl. Add vinaigrette, 1 tablespoon at a time, tossing gently to coat after each addition. The leaves should be lightly glistening but not wet with dressing.

  4. Divide salad and eggs evenly between 2 serving plates. Sprinkle lightly with parsley mixture (about 1 tablespoon each).


Find Banyuls vinegar at gourmet food stores or online at

Make Ahead

Vinaigrette can be made up to 3 days in advance. Store in an airtight container in refrigerator, and let come to room temperature before serving.

Suggested Pairing

Vibrant, citrusy Faugères white: Mas Olivier Expression White

Updated by Erik Eastman
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