Login to Save Like

Ingredients

• 6 oz. salt cod
  
  
• For the sauce:
• 1⁄2 cup blanched almonds
• 4 nyora or romesco peppers or ancho chilies,
  ;or 1 tsp. pimentón or hot paprika
• 1 slice coarse country white bread, about
  ;1 oz., crusts removed
• 1 Tbs. red wine vinegar
• 8 to 10 hazelnuts
• 4 garlic cloves, peeled
• 1⁄3 cup extra-virgin olive oil
• Salt, to taste
  
  
• 8 anchovy fillets
• 6 oz. olive oil–packed canned tuna, drained
  ;and separated into 1-inch chunks
• 2 ripe tomatoes, coarsely chopped
• 3⁄4 cup black olives, preferably Arbequina
• 1 head escarole, cored and separated into leaves

Description

The Basis Of This Salad, Known As xató In Spanish, Is A Bed Of Crisp Curly Escarole, Crunchy And Satisfying, Combined With Strips Of Salt Cod, Anchovies, Tuna And A Scattering Of Black Olives. But The True Glory Of xató Is Its Sauc

Williams-Sonoma