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.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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