Xató (typical escarole salad)

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  • Xató (typical escarole salad)
Author: Cultura03
  • 2 - Escaroles
  • 200 g - Salt cod, desalted and shredded
  • 100 g - Salted tuna, soaked
  • 4 - Anchovy filets, desalted
  • A variety of olives: arbequina. sevillana, black olives.
  • For the dressing:
  • 5 - Nyores (sun dried red peppers)
  • 2 cloves - Garlic
  • 15 g. - Almonds, toasted
  • 4 - Bread slices, soaked in vinegar
  • Oil
  • Vinegar
  • Salt

Blanche the ñoras and remove the pulp.

Crush the almonds, garlic and ñora pulp with a mortar and pestle.

Drain the bread somewhat. Add to the mortar. Stirring slowly, gradually pour in the oil until you reach the desired quantity and consistency.

Place the cleaned, washed escarole in a salad bowl, along with the tomato, cod, tuna, anchovies and olives.

Garnish with dressing.

Blend the dressing ingredients with an electric hand blender.

The ingredients may be served separately, allowing each diner to serve them to his or her own liking.

Substitute tuna in oil for the salted tuna.

Add a hot pepper to the dressing, if a spicy version is preferred.

Add paprika to the dressing.

Add a chopped anchovy to the dressing.

Accompany with a bean omelette, spinach, potatoes or butifarra sausage.

Category: Salads and cold dishes.
Source: Corpus Culinari Català
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