xatonada Xató or a salad is typical of three regions of Catalonia, L'Alt Penedès, Baix Penedès and Garraf. There are many variations depending on the town in which to eat, there is even xato route. This is my recipe that I use the Romesco sauce for dressing.
Serves 4 Ingredients: 1 endive
200 gr. crumbled and desalted cod
200 gr. of Tuna or tuna in olive oil
100 gr. Arbequina olives 3 scallions tender
Romesco Sauce
prepare to begin a Romesco sauce as I explained in a previous post . Reserve.
the desalted and flaked cod .
reserve
Cut white stalks chopped escarole hands, this is so that will not rust escarole, and we placed in a bowl with water, once it washed in a large colander drain them. It is important not to get moisture otherwise we "aguaría" sauce.
Peel, wash and cut into julienne onions tender.
Once we all start preparing ingredients Assemble the dish:
We place the escarole and onions in bottom of dish, we take over some pieces of cod, tuna (albacore) and Arbequina olives. Aligned with Romesco sauce and is ready to consume.
Notes:
"If we desalted cod and sauce is a dish made for a perfect day guests or with little time to prepare a meal.
"You can add some anchovies in olive oil, depending on how often do diners have on the table.
"As I explained in the post of Romesco sauce, you can add half walnuts and half almonds, this is going to taste of each. Just as adding a bit of bread soaked in vinegar to thicken the sauce, although I prefer to put more almonds for it.
"Lots of people say that eating Romesco sauce and the xató calçols is different, but I honestly do not find difference, there are as many variations as cooks.
-Arbequina olives olive variety is very small and round native of Catalonia, if they are not can be put Aragon black olives or any other variety.
-On the basis of endive and sauce can add whatever you like best, egg, unsalted tuna instead of oil ...
is a different salad and a local dish but I hope that you dare to make the mixture of flavors, textures is ... better try it. Very good use