Xató

🛒 Ingredients

• Escarole 100 g · 17 kcal
• Salted Cod (Bacalao), rehydrated 60 g · 50 kcal
• Canned Tuna in olive oil, drained 40 g · 80 kcal
• Anchovy fillets 15 g · 20 kcal
• Arbequina Olives 20 g · 30 kcal
• Blanched Almonds 15 g · 86 kcal
• Toasted Hazelnuts 10 g · 63 kcal
• Garlic Clove 5 g · 7 kcal
• Ñora Pepper Pulp 5 g · 5 kcal
• Fried Bread (day-old) 10 g · 35 kcal
• Sherry Vinegar 10 g · 3 kcal
• Extra Virgin Olive Oil 30 g · 265 kcal

👨‍🍳 Instructions

1. First, rehydrate the ñora peppers by soaking them in hot water for about 30 minutes; then scrape out the pulp. Also, rehydrate the salted cod in water for 24-48 hours, changing the water multiple times.
2. For the sauce, lightly toast the almonds, hazelnuts, garlic, and bread in a pan with a little olive oil until fragrant and golden.
3. Combine the toasted ingredients with the ñora pulp, sherry vinegar, and the remaining extra virgin olive oil in a mortar or food processor. Blend until you achieve a smooth, emulsified sauce, adjusting consistency with a little water if needed.
4. Wash and chop the escarole, then arrange it on a serving plate. Flake the rehydrated cod and tuna, then scatter them over the escarole.
5. Add the anchovy fillets and Arbequina olives to the salad. Finally, spoon a generous amount of the Xató sauce over the entire dish and serve immediately.