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.

Steve Hoffman
Erik Eastman
September 2021

Gallery

Credit: Photo by Mary Jo Hoffman

Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
2
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Ingredients

Vinaigrette  
Salad 

Directions

Make the vinaigrette
  • 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. 

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Make the salad
  • 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. 

  • 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. 

  • 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.  

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

Note

Find Banyuls vinegar at gourmet food stores or online at igourmet.com.

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 

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