Xató (Catalan salad with codfish & canned tuna fish,
anchovies, black olives, escarole (or arbequine), and
romesco sauce) (18)
Four servings: 1 escarole, 200 g of desalted codfish
cut, or shredded, into long strips; 200 g of canned tuna
fish, 12 canned anchovies, some black olives.
Ingredients for the sauce: 4 toasted almonds: 3 garlic
cloves; 1 hot pepper; salt; oil; vinegar; paprika.
Preparation:
1· Mash the almonds, the hot pepper and the garlic to a
fine paste in a mortar. Mix the oil, the vinegar, the black
pepper and a pinch of salt. Stir all the ingredients and
reserve.
2· Rinse the escarole under the tap, and spread it on a
salad platter together with the codfish, the tuna, the
anchovies, and the black olives.
3· Pour the sauce on the salad, previously mixed, and
stir it all to mix all the flavors and ingredients.

Notas: The xató is a sauce made from toasted almonds and hazelnuts, bread crumbs with vinegar, garlic, oil, salt and ñora as a characteristic
ingredient. This sauce accompanies an escarole salad with anchovies, tuna and cod.