Dish

Xató (salad)

Xató Salad

Xató is made with escarole, a bitter green that is similar to endive. The salad also includes salt cod, roasted peppers, and olives. The sauce is made with almonds, hazelnuts, garlic, bread, and red pepper. The salad is typically served with a glass of red wine.

European cuisine› Mediterranean cuisine› Spanish cuisine

Salad

Origins and history

Xató originated in the Catalan region of Spain. It is a traditional dish that is typically served during the winter months.

Dietary considerations

Xató is a pescatarian dish that is not suitable for vegetarians or vegans. It is also not gluten-free or dairy-free.

Variations

There are many variations of Xató. Some recipes use different types of fish like tuna or anchovies. Others use different types of nuts like pine nuts or walnuts. Some recipes use different types of greens like kale or spinach.

Presentation and garnishing

Xató is typically served on a large platter with the escarole arranged in a circle. The salt cod, roasted peppers, and olives are arranged in the center. The sauce is drizzled over the top of the salad.

Tips & Tricks

To make the sauce for Xató, you will need a food processor or blender. Blend the almonds, hazelnuts, garlic, bread, and red pepper until smooth. Slowly add olive oil until the sauce is thick and creamy.