Empedrat Menorquí - Minorcan-style Empedrat

Ingredients

In this adaptation of Empedrat, we have incorporated the unique flavors and ingredients of Minorcan cuisine. While the original Spanish version typically includes ingredients like codfish and vinegar, the Minorcan-style Empedrat replaces the codfish with local white beans and adds a touch of citrus to the dressing, giving it a distinct island twist. We alse have the original recipe for Empedrat, so you can check it out.

• 2 cups (400g) cooked white beans 2 cups (400g) cooked white beans
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup (150g) pitted black olives 1 cup (150g) pitted black olives
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) red wine vinegar 1 teaspoon (5ml) red wine vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 6g
• Fiber: 8g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the cooked white beans, diced tomatoes, diced bell peppers, sliced red onion, black olives, and chopped parsley.
2. 2.
   In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, salt, and pepper to make the dressing.
3. 3.
   Pour the dressing over the bean and vegetable mixture and gently toss until well combined.
4. 4.
   Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving.
5. 5.
   Serve chilled and garnish with additional parsley, if desired.

Treat your ingredients with care...

• White beans — If using canned white beans, rinse them thoroughly before adding to the salad to remove excess sodium.
• Red onion — To mellow the sharpness of the red onion, you can soak the sliced onion in cold water for 10 minutes before adding it to the salad.

Tips & Tricks

• For added freshness, you can add a handful of chopped mint leaves to the salad.
• To make it heartier, you can add some diced avocado or crumbled feta cheese.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the salad before serving.
• This salad tastes even better the next day, so feel free to make it in advance and let the flavors develop overnight in the refrigerator.
• Serve the Empedrat Menorquí as a side dish alongside grilled fish or roasted chicken for a complete meal.

Serving advice

Serve the Empedrat Menorquí chilled in individual bowls or as a side dish on a large platter. Garnish with additional parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange the diced tomatoes, bell peppers, and olives in a visually appealing pattern on top of the salad. This will create an inviting and appetizing display.