Recipe: Salad of Xato
Summary: A Catalan classic
Ingredients
- Romesco Sauce (see recipe)
- Curly Escarole
- 6-8 Anchovies (must be fresh-glass jar is best)
- 1 large can of Tuna
- 6 oz Salt Cod/Bacalao (desalted, deboned and shredded)
- 2/3 cup Black Olives (Nicoise or Arbequina)
- 2 ripe tomatoes (chopped)
Instructions
- Prepare the Romesco Sauce. (can be done up to a week in advance)
- To prepare the salt cod, place it in a blow of cold water the night before and change the water several times to remove the salt. Remove bones and shred it.
- Rinse and separate the escarole into bite sized pieces.
- Combine the anchovies, tuna, salt cod, black olives and tomatoes in a bowl. Pour over enough Romesco sauce so that it everything is thickly coated.
- Just before serving, combine the mixture of ingredients with the escarole.
Serve with crusty French Bread and extra Romesco sauce on the table.
