Salads
This Catalan salad recipe brings the heart of Catalonia to your table with its signature crisp endive, tender all-heel, and signature egg-and-bread topping.
The dish, known as escudella catalana, transforms humble ingredients into a celebration of Catalan tradition—where the broth simmers for hours to create a rich, savory base that elevates every bite.
What sets this salad apart is the smoky depth from anchovies and the contrast of crisp vegetables against the creamy egg topping, a technique passed down through generations.
The foundation of this recipe lies in its slow-cooked broth, traditionally made with a mix of meats like pork ribs and sausage, which infuses the vegetables with layers of flavor. For a vegetarian version, mushrooms and smoked paprika deliver the same depth.
The vegetables—endive, potatoes, and carrots—are cooked just until tender, preserving their natural sweetness while absorbing the broth's richness. Every component, from the crisp endive to the golden egg topping, works together to create a dish that’s both comforting and sophisticated.
What you’ll achieve is a salad that balances textures and flavors—crisp, creamy, and savory—with each bite offering a taste of Catalan heritage. The egg-and-bread topping, lightly toasted and sprinkled with paprika, adds a satisfying crunch that contrasts beautifully with the tender vegetables.
This recipe is perfect for special occasions or a hearty weeknight meal, offering a taste of Spain’s coastal traditions in every forkful.
The beauty of this dish lies in its versatility—whether you follow the traditional meat-based broth or adapt it for vegetarians, the result is a dish that feels both nostalgic and fresh.
The slow cooking process ensures deep, complex flavors, while the final assembly brings together all the elements in a way that’s simple yet impressive. Ready to bring a taste of Catalonia to your kitchen?
Ingredients for catalan salad
Catalan tradition meets modern technique with these carefully selected ingredients for a salad that's crisp, smoky, and deeply flavorful.
| Ingredient | Amount | Notes |
|---|---|---|
| Endive Hearts 🥬 | 6 whole | Fresh, crisp, Belgian endive preferred |
| Yukon Gold Potatoes 🥔 | 2 lb | Medium size, halved lengthwise |
| Carrots 🥕 | 4 whole | Medium size, peeled, cut into sticks |
| Anchovy Fillets 🐟 | 6 whole | High-quality, salt-packed preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Spanish variety for authentic flavor |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, aged variety recommended |
| Dijon Mustard 🌶️ | 1 tbsp | High-quality, smooth texture |
| Smoked Paprika 🌶️ | 1 tsp | Spanish smoked paprika preferred |
| Large Eggs 🥚 | 4 whole | Fresh, organic preferred |
| Sourdough Bread 🍞 | ½ loaf | Crust removed, cubed small |
| Granulated Sugar 🍚 | 1 tbsp | Fine grain preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, or dried at 1/4 amount |
The endive and potatoes are the heart of this salad, so prioritize quality. Look for Belgian endive with tight, crisp leaves—Whole Foods or specialty markets often carry the best. Yukon Gold potatoes have the ideal waxy texture for this dish, absorbing the broth beautifully without turning mushy. For the anchovies, Spanish salt-packed fillets deliver the most authentic umami depth, though high-quality canned anchovies work in a pinch. The sourdough bread should be dense and slightly sour; Boudin Bakery or Trader Joe's carry excellent options for toasting.
No smoked paprika? Substitute with a mix of cayenne and regular paprika at half the amount, but you'll lose some of that signature Catalan smokiness. Fresh thyme unavailable? Dried thyme at one-quarter the amount works, though fresh is preferred for its bright aroma. For the vinaigrette, Spanish olive oil is non-negotiable—it's the secret to authentic flavor. If you can't find it, California extra-virgin is the next best option. The anchovies should be rinsed briefly if salt-packed to remove excess salt, then finely chopped for the vinaigrette.
Store the cooked vegetables in the broth for up to 3 days in the refrigerator, but the egg-and-bread topping should be made fresh before serving. The vinaigrette keeps for 1 week in an airtight container, though it's best used within 3 days for maximum flavor. For make-ahead convenience, prepare the vegetables and broth a day in advance, then assemble the salad just before serving. The bread cubes can be toasted and stored separately for up to 2 days, though they're best used immediately for optimal texture.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this—just slice the potatoes and carrots into thick rounds, no dicing, no fuss. The endive hearts? You can even buy them pre-cleaned, and honestly, that’s a win for anyone who hates scrubbing greens.
- Umami Magic: That tiny anchovy fillet? It’s the secret weapon—salty, briny, and it melts into the olive oil like a flavor bomb. The Yukon Golds soak up the richness while staying creamy, and the endive adds that perfect bite.
- Picnic-Worthy Anywhere: Between us, this is my go-to for potlucks, office lunches, or even a lazy Sunday spread. It holds up in a container for days, stays crisp, and tastes just as good cold as it does at room temp. (Yes, even on a Tuesday night.)
- Budget Stretch: I make this twice a month because it’s cheap but feels fancy. Potatoes and carrots last forever, anchovies are a steal, and a little olive oil goes a long way. Leftovers? I eat them for days—no one judges when you pack it in a jar.
Step-by-step instructions for Catalan salad with crisp endive and smoky anchovy dressing
This Catalan-inspired salad combines crisp roasted vegetables with a bold anchovy vinaigrette and perfectly poached eggs for a restaurant-quality dish.
Prepare the Smoky Anchovy Vinaigrette
In a small bowl, combine the 6 whole anchovy fillets, 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tbsp granulated sugar, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 cup fresh thyme leaves. Using an immersion blender or whisk, blend until completely smooth and emulsified. The mixture should be thick enough to coat the back of a spoon but still flow freely.
Taste and adjust seasoning—this is your flavor foundation. The anchovies should dissolve completely, creating a rich, umami-forward dressing. Strain through a fine-mesh sieve if you prefer a completely smooth texture, then set aside at room temperature while you prepare the remaining components.
Roast the Potatoes and Carrots
Preheat your oven to 425°F. On a large baking sheet lined with parchment paper, arrange the 2 lb Yukon Gold potatoes (halved lengthwise) and 4 whole carrots (cut into sticks) in a single layer. Drizzle lightly with 1 tablespoon of the reserved olive oil from the dressing and sprinkle with 0.5 teaspoon salt. Toss gently to distribute.
Roast for 25-30 minutes, stirring once halfway through, until the potatoes are tender and the carrots are caramelized with deep golden-brown edges. They should pierce easily with a fork but still hold their shape. Remove from the oven and let cool slightly before assembling the salad.
Poach the Eggs and Prepare the Endive
Bring a small pot of water to a gentle simmer (not a rolling boil) and add 1 teaspoon salt and 1 teaspoon vinegar. Crack each of the 4 whole large eggs into a small bowl, then carefully slide them into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to transfer to a paper towel-lined plate and let drain briefly.
While the eggs poach, separate the 6 whole endive hearts into individual leaves, discarding any wilted outer leaves. Arrange them on a platter, slightly overlapping, to create an elegant base for your salad. The crisp texture of the endive will contrast beautifully with the roasted vegetables.
Assemble the Catalan Salad
Working quickly, arrange the roasted potatoes and carrots over the endive leaves in an even layer. Drizzle 2-3 tablespoons of the anchovy vinaigrette over the vegetables, reserving the rest for serving. Gently press the 0.5 loaf sourdough bread cubes (toasted if desired) into the salad to add texture and absorb excess dressing.
Place the poached eggs on top of the salad, then drizzle generously with the remaining vinaigrette. The dressing should coat all components but not pool at the bottom. Garnish with additional fresh thyme leaves and a final sprinkle of smoked paprika for color and aroma.
Serve Immediately for Optimal Texture
Serve the Catalan salad immediately while the endive remains crisp and the eggs are still warm. The contrast of textures—crisp endive, tender potatoes, caramelized carrots, and silky eggs—combined with the bold anchovy dressing creates a harmonious balance of flavors. Each bite should deliver a mix of smoky, tangy, and umami notes with a satisfying crunch.
For best results, serve this salad at room temperature, allowing the flavors to meld for 5-10 minutes before enjoying. The dressing will continue to infuse the vegetables, enhancing their natural sweetness and creating a cohesive dish that's both rustic and refined.
Pro Tips For Making Catalan Salad
- COOK POTATOES UNTIL FORK-TENDER: I learned this the hard way—Catalan salad demands potatoes that break like butter, not ones that resist. Boil Yukon Golds in salted water until they’re actually done (a skewer should slide in with zero fight), then shock them in ice water. Cold potatoes hold their shape when sliced thin, and that’s non-negotiable for the salad’s texture.
- TRIM ENDIVE LIKE A PRO: Skip the messy core-chopping—lay each heart flat and slice from the base outward in ¼-inch strips, keeping the leaves intact. The crisp outer leaves add crunch, while the tender inner layers soak up the anchovy dressing. (Yes, even if you’re impatient like me, take the extra 30 seconds—it makes a real difference.)
- DRESS ANCHOVIES WITH OIL FIRST: Crush those fillets directly into the olive oil before adding anything else—this dissolves their salt and umami into the dressing instantly. I used to toss them in dry, and half the flavor would just sit there like a bitter afterthought. Do this step while the potatoes cool, and the dressing will emulsify effortlessly when you mix it in later.
- SALAD NEEDS 30 MINUTES REST: This isn’t the prettiest method, but it’s the tastiest: assemble the salad, drizzle with dressing, and walk away. The endive softens slightly, the potatoes absorb flavor, and the carrots (shaved, not julienned—trust me) mellow into the mix. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Your future self will thank you.)
Essential equipment for catalan salad
Essential Tools
Start with a high-quality immersion blender (like the Ninja CB1011) to emulsify your anchovy vinaigrette smoothly—this is non-negotiable for that signature Catalan creaminess. I’ve tried hand whisking, but the immersion blender ensures no lumps and perfect texture every time. 💫
Roasting Pan
Use a rimmed baking sheet (preferably All-Clad Stainless Steel) for roasting potatoes and carrots—the raised edges prevent drips from escaping. Line it with parchment paper for easy cleanup, and avoid overcrowding to ensure even caramelization. A wire cooling rack helps crisp the bread cubes after toasting.
Egg Poaching Setup
A small saucepan with tight-fitting lid (like the Ozeri Touch Control) is ideal for poaching eggs—it maintains gentle simmering without boiling over. Add 1 teaspoon white vinegar to the water to help whites coagulate faster.
A slotted spoon (preferably OXO Good Grips) makes transferring eggs effortless without breaking yolks.
Assembly Essentials
For plating, a large oval platter (like Le Creuset Stoneware) elevates the presentation, while a small offset spatula helps arrange endive leaves neatly. Keep a fine-mesh sieve handy to strain the vinaigrette if you prefer a silky texture.
A microplane comes in handy for zesting fresh thyme leaves if you want extra aroma.
Budget-Friendly Swaps
Skip the immersion blender? Use a high-speed blender (like Ninja BN601) or a mortar and pestle for crushing anchovies—just pulse until smooth. For roasting, a dark baking sheet (like USA Pan) caramelizes veggies faster than light-colored pans.
A wooden spoon works for stirring the vinaigrette if you’re avoiding electric tools.
Pro Tips for Efficiency
Prep all ingredients mise en place-style before starting—this salad has multiple components that need timing coordination. Use a digital kitchen scale (like OXO Good Grips) for precise measurements, especially for the anchovies and smoked paprika.
A timer (set for 3-4 minutes for eggs) ensures perfect doneness without overcooking. 🌟
Nutrition facts
Frequently asked questions
Is this Catalan salad the same as escudella?
Not exactly! While both dishes come from Catalan cuisine, escudella is a traditional hearty soup featuring a meaty broth with vegetables and a distinctive egg-and-bread topping. This recipe focuses on a crisp endive salad with roasted potatoes, carrots, and a smoky anchovy vinaigrette—inspired by Catalan flavors but presented as a fresh, vibrant dish. Think of it as a modern twist on the region's culinary traditions.
Can I make this salad vegetarian?
Skip the anchovies in the vinaigrette and replace them with 1 tbsp nutritional yeast or smoked paprika for depth. Use mushrooms (like shiitake or portobello) instead of meat in the broth (if making escudella-style) or simply omit the broth entirely. The smoked paprika and roasted vegetables will still deliver that signature Catalan smokiness.
How do I keep the endive crisp?
The key is timing! Add the endive leaves to the salad just before serving—they wilt quickly when exposed to moisture. If prepping ahead, store them separately in a damp paper towel in the fridge for up to 1 day. For extra crispness, chill the assembled salad for 10-15 minutes before serving to firm up the leaves.
What’s the best way to reheat leftovers?
This salad isn’t ideal for reheating—textures suffer, and the endive becomes soggy. Instead, store components separately: dress the roasted veggies with vinaigrette just before serving, and poach fresh eggs for the topping. For the bread cubes, toast them fresh to restore crunch. If you must reheat, warm the veggies gently in a 350°F oven for 5-10 minutes, but skip the endive.
Can I substitute other greens for endive?
Endive’s crisp texture is key, but you can use radicchio or butter lettuce in a pinch. For a heartier salad, add shaved fennel or thinly sliced cabbage—just avoid wilt-prone greens like spinach. If using radicchio, roast it briefly (5 minutes at 400°F) to soften slightly and enhance sweetness.