Salads
This Catalan salad recipe brings the bold flavors of Catalonia to your table with its signature crunchy endive, roasted red peppers, and perfectly boiled potatoes. The traditional Catalan technique of using a vinegar-based dressing creates a tangy contrast that makes every bite unforgettable.
What sets this salad apart is the combination of textures—crisp vegetables, tender potatoes, and the delicate crunch of anchovies and olives.
The key to authentic ensalada catalana lies in the preparation: boiling the potatoes until tender but firm, slicing the endive and peppers with precision, and assembling everything with care. The dressing, made with vinegar, olive oil, and a touch of salt, ties all the components together in perfect harmony.
This salad is not just a side dish—it's a celebration of Catalan cuisine that delivers restaurant-quality results at home.
What you'll achieve is a vibrant, flavorful salad that balances sweet, salty, and tangy notes in every bite. The roasted red peppers add a smoky depth, while the crisp endive and tender potatoes provide the perfect contrast.
This dish is hearty enough to serve as a main course or light enough for a side, making it incredibly versatile for any meal.
For an extra layer of richness, consider adding a soft-boiled egg or a sprinkle of toasted nuts. The traditional Catalan approach ensures authenticity, but you can adapt it to your taste while keeping the essence of this iconic dish intact. Let's get started on creating this timeless salad!
Ingredients for catalan salad
Crisp endive, smoky peppers, and tender potatoes—just eight ingredients for bold Catalan flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Endive Hearts 🥬 | 6 whole | Chicory leaves separated |
| Red Potatoes 🥔 | 1 ½ lb | Yukon gold preferred, boiled |
| Roasted Red Peppers 🍅 | 1 jar | Drained and sliced (15 oz) |
| Anchovy Fillets 🐟 | 4 whole | High-quality, rinsed |
| Green Olives 🫒 | ½ cup | Pitted, sliced (Spanish preferred) |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, aged variety |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Fruity, peppery |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ¼ tsp | Freshly cracked |
| Red Onion 🧅 | ¼ whole | Thinly sliced |
| Fresh Parsley 🌿 | 0.2 cup | Chopped, for garnish |
The endive is non-negotiable here—it's the star of this salad. Look for crisp, pale green leaves at the grocery store, usually in the produce section near lettuce. If you can't find whole hearts, Trader Joe's or Whole Foods often carry them pre-separated. The potatoes should be firm but yield slightly when pressed—Yukon golds are ideal for their buttery texture. As for the roasted red peppers, Muir Glen or La Valle jars are my go-tos—they're consistent and pack that smoky depth. Skip the pre-sliced ones; slicing them yourself gives you better control over texture.
No anchovies? Skip them entirely—they're optional but add that signature umami punch. The olives can be swapped for kalamata olives at half the amount if you prefer a fruitier taste. For the dressing, if you're not a fan of red wine vinegar, apple cider vinegar works too. The garlic is key—toast the minced cloves in olive oil for 30 seconds to mellow their bite. And if you're short on time, baby red potatoes boil faster than large ones, but you'll need about twice as many. The red onion adds a sharp contrast, so don't skip it unless you're sensitive to strong flavors.
Potatoes stay best in the fridge for 3-4 days after boiling, but assemble the salad just before serving to keep everything crisp. The dressing keeps for 1 week in a sealed jar, but the anchovies and olives should be added fresh when you're ready to eat. Store the endive and peppers in separate containers—they bruise easily. This salad tastes even better the next day, so make it ahead if you can. Just re-dress with a splash of olive oil before serving to revive the flavors.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe on days when I’m too tired to julienne anything. The endive hearts just need a quick trim, the potatoes boil while I chop the olives, and the roasted peppers? Store-bought jarred ones work just fine—no fancy skills required.
- Umami Bomb: That first bite of crisp endive with salty anchovies and briny olives? It’s like a flavor party in your mouth. The roasted red peppers add sweetness that balances everything out—honestly, the anchovies might seem weird at first, but they’re the secret star.
- Picnic or Party: Between us, this salad holds up everywhere. Pack it in a jar for a lunchbox, serve it at a last-minute gathering, or let your kids pick out the olives (they’ll still eat it). It’s fancy enough for company but zero effort—like a grown-up’s snack.
- Budget Leftovers: I make a big batch on Sundays because it’s cheap to feed a crowd: potatoes and olives stretch far, and the anchovies add depth without cost. Even better? It tastes just as good the next day—no sad wilted greens here.
Step-by-step instructions for Catalan salad
This vibrant salad comes together with bold flavors and textural contrasts—crisp endive, creamy potatoes, and briny olives all dancing in harmony.
Prepare the Endive Hearts
Separate the leaves from the 6 whole endive hearts, discarding any wilted outer leaves. Gently wash and dry them thoroughly with paper towels—moisture makes the leaves limp instead of crisp. I like to fan out each leaf and arrange them on a large platter, overlapping slightly. This creates a stunning visual base for your salad.
If any leaves are particularly large, you can trim the thickest parts with a sharp knife to create even layers. The goal is to have all leaves roughly the same size so they cook evenly when they absorb the dressing. Leave them uncovered while you prepare the other components—they'll stay crisp as long as they're dry.
Create the Anchovy-Olive Dressing
In a small bowl, combine the 4 whole anchovy fillets, 0.5 cup sliced green olives, 2 cloves minced garlic, and 0.25 cup red wine vinegar. Let this mixture sit for 5 minutes while you prepare the potatoes—this allows the anchovies to dissolve and infuse the olives with their briny depth.
After 5 minutes, transfer everything to a food processor or blender. Pulse until you achieve a smooth, chunky paste—you want some texture from the olives and anchovies, not a completely smooth sauce. With the motor running, slowly drizzle in the 0.5 cup extra-virgin olive oil until fully incorporated. Taste and adjust seasoning with the 1 tsp salt and 0.25 tsp cracked black peppercorns.
Assemble the Potato Component
While the dressing rests, slice the 1.5 lb boiled red potatoes into ¼-inch thick rounds. Arrange them in a single layer on a baking sheet and drizzle lightly with about 1 tablespoon of the dressing mixture. Toss gently to coat, then roast at 375°F for 15-20 minutes until the edges are golden and crispy.
Here's the thing—roasting the potatoes gives them that irresistible crunch that balances the creamy texture of the endive. If you're short on time, you can skip this step and use cold boiled potatoes, but they won't have that same satisfying bite. Keep an eye on them so they don't over-brown while you finish the salad.
Build the Salad Layer by Layer
Spread the anchovy-olive dressing evenly over the prepared endive leaves, using about half of the total mixture. Then layer the roasted potato slices on top, slightly overlapping them. Add the 0.25 whole red onion that's been thinly sliced, followed by the drained and sliced roasted red peppers from the jar.
Gently press down on the potatoes to help them adhere to the dressing and endive. This isn't just about looks—it ensures every bite gets that perfect mix of flavors. Sprinkle the chopped 0.2 cup fresh parsley over the top for a pop of color and freshness. Let the salad sit for 10 minutes before serving to allow all the flavors to meld together.
Serve with Confidence
Divide the Catalan salad among 4 plates, making sure each portion has a good mix of endive, potatoes, and toppings. The beauty of this salad is that it tastes even better the next day—if you have leftovers, store them in the fridge for up to 2 days. The flavors deepen as the dressing penetrates the ingredients.
I always serve this with a slice of crusty bread to soak up any extra dressing. The contrast between the crisp endive, warm potatoes, and briny anchovies makes this salad a showstopper for any meal. Don't be afraid to adjust the dressing to taste—if it's too strong, add a splash of water or more olive oil to balance it out.
Pro Tips For Making Catalan Salad
- Boil Potatoes Until Fork-Tender: Red potatoes should crumble like butter when pierced—not just soft. I learned this the hard way by serving slightly underdone ones that turned to mush later. Cover them in cold salted water, bring to a boil, then simmer for 15-20 minutes until they’re so tender they fall apart with a gentle squeeze.
- Trim Endive Like a Pro: Skip the messy core—just slice off the tough base with a sharp knife. Leave the leaves whole or separate them carefully; forcing them will make them bitter. A quick rinse in cold water removes any grit, but don’t soak them or they’ll wilt.
- Roast Peppers Until Charred: Store-bought roasted peppers lack depth. Char your own in a 400°F (200°C) oven for 25-30 minutes, turning occasionally, until the skin blackens in spots. Peel off the charred skin, then roughly chop—this adds smoky richness the jarred version can’t match.
- Mash Anchovies with Oil: Don’t just toss them in whole—they’ll clump and taste salty. Mash 2-3 anchovy fillets with a fork in 1 tablespoon of the salad’s dressing first. This distributes their umami evenly and prevents that fishy surprise bite. (Yes, even if you’re impatient like me.)
Troubleshooting perfect results
Wilted Endive Fix
If your endive leaves turn soggy or limp, it’s usually from excess moisture. Dry them thoroughly with paper towels before assembling—never skip this step. For extra crispness, arrange the leaves on a wire rack over a baking sheet for 10 minutes before adding dressing.
This airflow prevents wilting while you work. 🥬
Potatoes Too Starchy
If your boiled potatoes release too much starch and make the salad gummy, rinse them under cold water after boiling and pat them very dry. For even better texture, use Yukon gold potatoes—they’re lower in starch than russets.
If you’re in a hurry, parboil for 8 minutes instead of 12 to reduce starch buildup.
Dressing Too Strong
The anchovy-olive dressing can be overpowering if not balanced. If it’s too salty or briny, dilute with 1 tablespoon of water or add 1 extra tablespoon of olive oil to mellow the flavors.
For a milder taste, reduce the anchovies to 2 fillets or swap them for ½ cup capers—they add brininess without the same intensity.
Peppers Too Watery
Jarred roasted red peppers often release excess liquid, making the salad waterlogged. Drain them well and pat them dry with a paper towel before slicing. For extra flavor without moisture, roast fresh red peppers at 400°F for 20 minutes, then peel and slice.
This method yields drier, more concentrated peppers.
Layers Not Holding
If your salad falls apart when serving, the issue is usually insufficient adhesion between layers. Press the potatoes gently into the dressing after adding them—this helps them stick. For extra stability, chill the salad for 15 minutes before serving. The dressing will set slightly, keeping everything in place.
Missing Umami Depth
If your salad lacks complexity, boost the umami with 1 teaspoon of soy sauce in the dressing or add 1 tablespoon of miso paste when blending.
For a smoky touch, sprinkle ½ teaspoon of smoked paprika over the top before serving. These tweaks add depth without altering the traditional Catalan profile. 💫
Nutrition facts
Frequently asked questions
What makes this Catalan salad different from other endive salads?
The key difference is the anchovy-olive dressing and the roasted red peppers, which give it a briny, smoky depth. Traditional Catalan salads also use boiled potatoes (not raw) and often include red onion for sharp contrast. The vinegar-based dressing sets it apart from creamy dressings in other endive salads.
Can I make this salad ahead of time?
Yes! Assemble it up to 2 days ahead and store in the fridge. The flavors actually improve as the dressing penetrates the ingredients. Just re-dress with a splash of olive oil before serving to revive crispness. The potatoes stay best when added fresh, but you can roast them ahead and reheat briefly.
Are anchovies really necessary?
They're traditional but optional! If you skip them, boost the dressing with ½ cup capers or 1 teaspoon soy sauce for umami. For a vegetarian version, replace anchovies with ¼ cup sun-dried tomatoes and reduce olives to ¼ cup. The salad will still taste delicious but lose some briny depth.
How do I keep the endive crisp?
Dry the leaves thoroughly with paper towels before assembling—moisture ruins crispness. Arrange them on a wire rack for 10 minutes before adding dressing to prevent wilting. For extra crunch, chill the salad for 15 minutes before serving. Never skip the drying step!
What's the best way to serve this salad?
This hearty salad works as a main course with grilled fish or meat, or as a side dish for paella. Serve with crusty bread to soak up dressing, or pair it with grilled shrimp for a Catalan-inspired seafood meal. The contrast of warm bread with cool salad is perfect!