Salade catalane: rice salad with roasted long peppers and white onions
French Cooking Academy · ♥ 1.2K likes · 25.1K views · 27 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- long peppers
- white onions
Roast the long peppers and white onions in a 240C oven for a good 15 minutes, until almost charred all over.
Peel the skin off the peppers by hand, remove the seeds (rinsing under running water helps) and roughly chop the flesh into a bowl.
- salt
- pepper
Remove the outer layer of the onions and cut into very large cubes, about three cuts.
- 200 g jasmine rice
- red wine vinegar
- 3 parts sunflower oil
Make the dressing as for the olive oil one, one part vinegar to three parts sunflower oil, salt dissolved in the vinegar first.
- anchovies
Dress the 200 g cooked rice first, then add the peppers and onions (200 g) and mix; add anchovies if wanted.
Assembling the Catalan