Xato is a typical Catalan salad of salt cod, anchovy and tuna with a roasted nut and red pepper sauce.
Witlof xato
Australian Gourmet Traveller Spanish tapas recipe for witlof xato.
- 20 mins preparation
- Serves 4
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Ingredients
- 2 white witlof, leaves separated
- To serve: giant Antigua anchovies (see note)
Red pepper sauce
- 4 canned piquillo peppers (see note)
- 165 gm (¾ cup) blanched almonds, roasted
- 40 gm (½ cup) hazelnuts, roasted, peeled
- 3 garlic cloves, coarsely chopped
- 2 anchovy fillets
- 160 ml (2/3 cup) extra-virgin olive oil
- 2 tsp sherry vinegar, or to taste
Method
Main
- 1For red pepper sauce, process peppers, almonds, hazelnuts, garlic and anchovies in a food processor until combined. Add extra-virgin olive oil until incorporated, then sherry vinegar and enough water to thin to dollop consistency. Makes about 500ml.
- 2Arrange witlof on a serving plate and serve with red pepper sauce and anchovies.
Notes
Giant Antigua anchovies are available from
. Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.
Drink Suggestion: A bone-dry manzanilla sherry. Drink suggestion by Max Allen