Ensalada Pagesa - a local delight

Elin Ritter

Posted on August 15 2018

Ensalada Pagesa - a local delight

This hearty and filling salad (pagesa for the ibicencos), is ideal for a first course.

Traditional version is for pescatarians - but you can get a great veggie version by replacing eggs and fish with tofu steaks

Ingredients (4 people):

1 kilo of 🥔(if it can be white).

1 roasted red pepper 

500 grams of ripe 🍅 

4 cooked eggs. 🥚 

If you want a touch of fresh onion.

5 Tablespoons of olive oil.

100 grams of salt cod, leave for a few hours in water.

If you wish you can replace the cod with anchovies or tuna

Salt and drops of white wine vinegar.



Peel potatoes, cut into pieces and boil.

Peel the roasted pepper and cut in strips ......... Mix with the potatoes.

Continue by adding the boiled eggs

Slice the onion and 🍅 .

Add Olive Oil.

Move carefully so as not to break the potatoes.

Add a few drops of vinegar or

Put the cod in pieces, the tuna or the anchovies.


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