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Xató (Salt Cod and Tuna Salad)

Xató (Salt Cod and Tuna Salad) is a traditional Spanish recipe (from Catalonia) for a classic salad of salt cod, endive, tomatoes, anchovies, tuna and olives dressed in xato sauce of sherry vinaigrette with olive oil and almonds. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Salt Cod and Tuna Salad (Xató).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+12 hours de-salting)

Serves:

2

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesSpain Recipes


Ingredients:

200g skinless, boneless, salt cod (bacalao)
1 curly endive (or escarole lettuce), leaves separated and soaked in cold water for 30 minutes
3 slightly under-ripe tomatoes, cored and chopped
8 anchovy fillets
225g tin or jar of tuna in olive oil
12 green olives
12 black olives

For the Xato Sauce:
2 dried chillies (Spanish guindillas are typical)
4 tbsp sherry vinegar
1/2 tsp salt
10 blanched almonds, toasted in a dry pan and chopped
3 garlic cloves, finely chopped
125ml extra-virgin olive oil

Method:

Wash the salt cod, place in a bowl, cover with plenty of water and set aside to soak for between 12 and 24 hours (change the water every 6 hours or so).

For the Xató sauce, soak the chillies in boiling water for 15 minutes. Drain, de-seed, and chop coarsely. Place in a blender along with the vinegar, salt, almonds and garlic and pulse to chop. Puree the mixture then, with the motor still running, slowly add the olive oil until completely combined. Transfer the sauce to a bowl and set aside.

Drain the salt cod and pat dry then shred with your fingers before stirring into the sauce. Cover with clingfilm, place in the refrigerator and chill for 30 minutes.

Once the salt cod is ready, drain the lettuce and pat dry. Add to the sauce and toss gently. Arrange on a serving plate then sit the anchovies, tomatoes and tuna on top. Add the olives and toss lightly just before serving.