Xató (Escarole Salad with Cod)
Xató stands out mainly because of its sauce, a kind of romesco made with pounded almonds and hazelnuts, nyora peppers, garlic and olive oil.
* 1 head escarole
* 6 oz salt cod
* 8 anchovy fillets
* 6 oz olive oil-packed canned tuna
* 2 ripe tomatoes
* 3/4 cup black olives
For the sauce:
* 1/2 cup blanched almonds
* 4 nyoras or romesco peppers or ancho chiles, or 1 tbsp pimentón or hot paprika
* 1 slice coarse country white bread
* 1 tbsp red wine vinegar
* 8-10 hazelnuts
* 4 cloves garlic
* 1/3 extra-virgin olive oil
Cooking Time 30 min.
To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl, and refrigerate for 3 days, changin the water once a day.
To make the sauce, in a dry, heavy frying pan over medium heat, toat the almonds until browned, about 30 seconsds. Transfer to a plate to cool. If using nyora peppers, let them soak in boiling water for 10 minutes, then scrapethe flesh off the skins. Sprinkle the coarse country bread with the vinegar. using a large mortar and pestle, grind together the almonds, hazelnuts, garlic, the peppers, and the vinegar-soaked bread until a thick, reddish paste forms. Alternatively, process the ingredients together in a food processor, making sure the mixture remains coarse. Add the olive oil in a thin stream, stirring constantly with a wooden spoon, until the ingredients are thoroughly combined and the sauce is just liquid enough to be poured. Season with salt.
Remove any bones and skin from the salt cod, then shred the meat with your fingers into thn strips. Cut or tear the anchovy fillets into strips. Place the salt cod, anchovies, and tuna in a bowl with the tomatoes and olives and toss to combine. Pour over enough of the sauce to coat everything thickly and toss again.
Just before serving, in a large sald bowl, toss the escarole with the salt cod mixture.
Wine Pairing: Juve i Camps reserva, cava DO Catalunya