Xató (Catalan Endive Salad)
Catalan endive salad with salt cod, anchovies, tuna and olives, dressed with a romesco sauce of ñora pepper and almond.
- Total
- 35 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- escarole1
- flaked desalted salt cod7 oz
- anchovy in oil8
- tuna in oil4.25 oz
- black olive2 oz
- ñora pepper2
- almond1.5 oz
- hazelnut0.75 oz
- garlic clove2
- slice of bread1
- vinegar1 tbsp
- olive oil3.5 fl oz
- salt1 pinch
Method
- 1
Soak the ñora pepper in hot water 20 minutes and scrape out the flesh.
- 2
Fry the slice of bread and garlic clove in a little olive oil, and toast the almonds and hazelnuts.
- 3
Blend the ñora flesh with the bread, garlic, nuts, vinegar and the rest of the oil into a sauce.
- 4
Wash and tear the endive and arrange on a platter with the flaked desalted cod, anchovies in oil, tuna in oil and black olives.
- 5
Dress with the sauce and toss at the table. Taste before salting.
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