Empedrat
Empedrat is a traditional Catalan salad, commonly served as a cold dish, especially in the summer. Originating from the Catalonia region of Spain, Empedrat reflects the Mediterranean diet’s focus on fresh and nutritious ingredients.
The main ingredients in Empedrat typically include white beans (such as cannellini or navy beans), salt cod, tomatoes, onions, and bell peppers. Parsley and olives are also common additions. The name "Empedrat" translates to "cobbled" in Catalan, possibly referring to the way the ingredients are diced and mixed, resembling cobblestones.
Salt cod, or bacalao, has been a staple in Mediterranean and Iberian cuisines for centuries due to its preservability and nutritional value. Before being used in the salad, the salt cod must be soaked in water for an extended period to remove excess salt and rehydrate the fish.
White beans provide a source of protein and fiber, aligning with the health-conscious aspects of the Mediterranean diet. The use of fresh vegetables like tomatoes, onions, and bell peppers adds vitamins and contrasts in texture and flavor.
Empedrat is typically dressed with olive oil and vinegar, a common dressing in Mediterranean salads. Sometimes lemon juice or garlic may be added for extra flavor. The dish can be served as a standalone meal or as a side dish.
Empedrat is known for its simplicity, making it easy to prepare while being nutritious and refreshing. It can be adapted with other legumes or types of fish if preferred.
Though not as globally famous as other Spanish dishes like paella or tapas, Empedrat remains a cherished part of Catalan cuisine and showcases the regional emphasis on fresh, wholesome ingredients.
Ingredients
White beans, cod, tomatoes, onions, red bell peppers [optional], black olives, hard-boiled eggs [optional], olive oil, vinegar, salt, black pepper
Recipe
Empedrat (Catalan Bean Salad) Recipe
Ingredients
- 400g cooked white beans (e.g., cannellini or navy beans), rinsed and drained
- 1 small red onion, finely diced
- 1 medium tomato, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small cucumber, diced
- 1 can (120g) tuna in olive oil, drained (optional)
- 12 black olives, pitted and sliced
- 2 hard-boiled eggs, peeled and quartered
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- Fresh parsley, chopped
Instructions
- In a large bowl, combine the cooked white beans, onion, tomato, red bell pepper, green bell pepper, and cucumber.
- Add the drained tuna and olives to the bowl.
- In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Arrange the hard-boiled egg quarters on top.
- Garnish with chopped parsley.
- Serve chilled or at room temperature.
AI-generated — double-check before cooking