Xató
A winter salad from the Penedès coast: curly endive with salt cod, tuna and anchovies, dressed in a nutty ñora pepper sauce.
- 50 min30 prep · 20 cook
- MediumDifficulty
- 660 kcalper serving
Ingredients
- Curly endive1
- Desalted salt cod200 g
- tuna in olive oil (120 g)1 can
- Anchovy fillets8
- Arbequina olives100 g
- Dried ñora peppers4
- Ripe tomato1
- garlic4 cloves
- Toasted almonds40 g
- Toasted hazelnuts40 g
- fried bread1 slice
- Red wine vinegar2 tbsp
- Olive oil150 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the ñoras in warm water to soften them.
- 2
Roast the tomato and two unpeeled garlic cloves in the oven at 200 °C until soft.
- 3
Scrape the flesh from the ñoras. Pound or blend it with the nuts, the fried bread and all the garlic, peeled.
- 4
Add the peeled tomato, the vinegar and a pinch of salt, then work in the oil little by little until you have a thick sauce.
- 5
Wash and dry the endive and shred the cod into flakes.
- 6
Put the endive on a platter with the cod, tuna, anchovies and olives, and dress it with the sauce at the table.
Tips and questions
- What can I use if I can’t find ñora peppers?
- Use 2 tbsp of ready-made ñora or choricero pepper paste, or a teaspoon of sweet smoked paprika as a last resort.
- Can I make the sauce ahead?
- Yes, it keeps 3 to 4 days in a jar in the fridge and tastes even better the next day. Stir it well before dressing the endive.
- How is xató different from romesco?
- They are close cousins. Xató sauce is usually looser and sharper, with more vinegar and less tomato, because it has to coat the endive.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
