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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Spain · Salad

Xató (Catalan Endives and Fish)

Suits: Pescatarian. Allergens named in the ingredients: Gluten, Fish, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 100 g toasted almonds
  • 60 g toasted hazelnuts
  • 2 cured anchovies, salt removed
  • 2 cloves garlic
  • 4 pieces scalded nyores
  • ½ piece chile pepper (optional)
  • 2–3 slices fried or toasted bread
  • Vinegar
  • Olive Oil
  • Salt
  • 2 pieces curly endives
  • 12 pieces anchovies, salt removed
  • 100 g salty tuna, salt removed
  • 100 g salty ripped cod, salt removed
  • 100 g arbequine olives

Method

  1. In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.
  2. Mix in the olive oil.
  3. Wash and soak the curly endives in water.
  4. Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.
  5. Add the olives.
  6. Add the sauce.
  7. Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape.