Xató Salad

Ingredients

• 1 head of escarole, washed and torn into bite-sized pieces 1 head of escarole, washed and torn into bite-sized pieces
• 200g (7 oz) salted cod, soaked and flaked 200g (7 oz) salted cod, soaked and flaked
• 1 cup (150g) roasted almonds, roughly chopped 1 cup (150g) roasted almonds, roughly chopped
• 1 cup (150g) black olives, pitted 1 cup (150g) black olives, pitted
• 2 ripe tomatoes, roasted and peeled 2 ripe tomatoes, roasted and peeled
• 2 cloves of garlic, roasted 2 cloves of garlic, roasted
• 2 ñora peppers, soaked and deseeded 2 ñora peppers, soaked and deseeded
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 2g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 18g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the roasted tomatoes, roasted garlic, soaked ñora peppers, red wine vinegar, and extra virgin olive oil. Blend until smooth to make the Xató sauce.
2. 2.
   In a large bowl, combine the escarole leaves, salted cod, roasted almonds, and black olives.
3. 3.
   Pour the Xató sauce over the salad and toss gently to coat all the ingredients.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Let the salad sit for 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Xató Salad chilled and enjoy!

Treat your ingredients with care...

• Salted cod — Soak the salted cod in water for at least 24 hours, changing the water several times. This will help remove excess salt and rehydrate the fish, making it tender and flavorful.

Tips & Tricks

• For a vegetarian version, substitute the salted cod with grilled tofu or marinated tempeh.
• Add a touch of sweetness by including some raisins or dried figs in the salad.
• Serve the Xató Salad with crusty bread to soak up the delicious Xató sauce.
• If ñora peppers are not available, you can use dried ancho peppers as a substitute.
• To enhance the smoky flavor, grill the tomatoes and garlic instead of roasting them.

Serving advice

Serve the Xató Salad as a refreshing appetizer or as a light main course. Pair it with a glass of chilled white wine to complement the flavors.

Presentation advice

Arrange the escarole leaves on a large platter and top with the flaked salted cod, roasted almonds, and black olives. Drizzle the Xató sauce over the salad just before serving for an appetizing presentation.