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Xató Catalán

Serves 4 to 6 Salad seafood, Salads

Xató Catalán

Xató Catalán is a traditional salad from the Penedès region in Cataluña, Spain. It's a dish that locals know by heart, often prepared without a written recipe. The salad combines escarole with a mix of seafood like salt cod, tuna, and anchovies, bringing a taste of the sea to the table.

The flavor is bold and direct, with arbequina olives and ñora peppers adding depth, while toasted almonds and hazelnuts provide a satisfying crunch. The dressing, made with extra virgin olive oil, sherry vinegar, and garlic, ties everything together in a harmonious blend that speaks to the everyday cooking style of the region.

Ingredients

  • 1head escarole — torn into pieces
  • 200 gsalt cod — desalted and shredded
  • 150 gcanned tuna in olive oil — drained
  • 12salted anchovy fillets
  • 80 garbequina olives
  • 3ñora peppers — soaked and scraped, for the xató sauce
  • 60 gtoasted almonds and hazelnuts — for the xató sauce
  • 2 clovesgarlic — for the xató sauce
  • 120 mlextra virgin olive oil — for the xató sauce
  • 2 tbspsherry vinegar — for the xató sauce
  • to tastefine sea salt

Method

  1. Begin by preparing the salt cod. Rinse the 200 g of salt cod under cold running water to remove excess salt, then place it in a bowl of cold water. Refrigerate and change the water every 8 hours for 24 hours. Once desalinated, pat the cod dry with a clean kitchen towel and flake it into bite-sized pieces.
  2. Prepare the ñora peppers by soaking them in warm water for about 30 minutes until they soften. Once softened, remove the seeds and stems, then scrape the flesh from the skins using a small spoon. Set the flesh aside for later use in the dressing.
  3. In a small skillet over medium heat, toast the 60 g of almonds and hazelnuts until they are golden brown and fragrant, about 3 to 5 minutes. Allow them to cool slightly, then crush them coarsely using a mortar and pestle or a food processor. Set aside.
  4. For the dressing, finely chop 2 cloves of garlic and place them in a bowl. Add the flesh of the ñora peppers, 120 ml of extra virgin olive oil, 2 tbsp of sherry vinegar, and a pinch of fine sea salt. Whisk the mixture vigorously until it emulsifies and clings to the whisk. Taste and adjust the seasoning if necessary.
  5. In a large salad bowl, tear the escarole into bite-sized pieces and add the flaked salt cod, 150 g of canned tuna (drained), and 12 salted anchovy fillets. Gently toss the ingredients together, ensuring the fish remains in distinct pieces and does not break apart.
  6. Pour the prepared dressing over the salad and gently toss again to coat all the components evenly. Let the salad sit for a few minutes to allow the flavors to meld together.
  7. Finish the salad by scattering 80 g of Arbequina olives and the crushed nuts over the top. If desired, add a final drizzle of olive oil before serving. Serve the Xató Catalán at room temperature, allowing the flavors to shine through.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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