Xató de Sitges salad
6
servings25
minutes35
minutes370
kcal15
minutes1
hour15
minutesCrisp curly endive, desalted salt cod, tuna, anchovies and olives with a thick nut, roasted tomato and garlic dressing. This version from Bernie Torras’s recipe collection keeps the fried bread and choricero pepper: a characterful starter dressed just before it reaches the table.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredients
1 head of curly endive or escarole, about 400 g cleaned and dried
250 g desalted salt cod flakes, drained weight, suitable for eating without cooking
150 g tuna canned in oil, drained weight
12 anchovy fillets in oil, about 36 g drained
50 g arbequina olives, drained and pitted weight
25 g black olives, drained and pitted weight
4 small bread slices, about 40 g total, for the dressing
50 g unsalted roasted almonds, for the dressing
50 g unsalted roasted hazelnuts, for the dressing
4 small ripe tomatoes, about 400 g before roasting, for the dressing
4 garlic cloves, about 12 g peeled, for the dressing
1 tsp sweet paprika, about 2 g
1 tbsp choricero pepper pulp, about 15 g, without skin or seeds
1 tbsp wine vinegar, 15 ml
250 ml extra virgin olive oil for the full dressing batch, including 20 ml to fry the bread
salt, only if needed after tasting
Method
- Preheat the oven to 200 °C. Place the tomatoes and unpeeled garlic cloves on a tray without adding oil. Roast for 30–35 minutes until the tomatoes are soft and lightly browned. Check the garlic after 20 minutes and remove it earlier if tender; do not let it burn.
- Meanwhile, separate, wash and thoroughly dry the endive leaves. Tear by hand. Check that the cod is desalted, boneless and confirmed by the supplier as suitable for eating without cooking; flake it and keep refrigerated. Drain the tuna, anchovies and olives. All fish and olive weights are net drained weights.
- Measure 20 ml from the total 250 ml oil and heat in a small frying pan. Fry the four small bread slices for about 2–3 minutes in total, turning until golden without burning. Keep both bread and pan oil for the dressing; do not add a separate bath of frying oil.
- Let the tomatoes and garlic cool for about 15 minutes, or until safe to handle. Peel both and retain the tray juices. Remove only tomato skins and hard cores.
- Grind the almonds and hazelnuts in a large mortar or blender. Add the fried bread, tomatoes, garlic, roasting juices, paprika, choricero pulp and vinegar. Blend in the bread-frying oil and remaining 230 ml oil in two or three additions. The dressing should be thick and emulsified with some texture; taste before adding salt.
- Mix the dressing thoroughly and divide into two equal halves, preferably by weight. Reserve one half in a clean covered container before any contact with fish. Only the other half is used for the six servings of this recipe. Let the dressing become cool before dressing the leaves.
- Toss the endive with roughly two thirds of the half-batch allocated to serving. Divide among six plates. Share the cod, tuna and olives equally and add two anchovy fillets per person. Spoon over the rest of that half-batch, leaving leaves and fish visible.
- Serve immediately while the endive is crisp. To prepare ahead, refrigerate the fish, dry leaves and dressing separately, and assemble just before eating.
Notes
- Recipe-collection version: this uses roasted tomato, fried bread, almonds, hazelnuts and choricero pepper. Some Sitges versions omit several of these ingredients; this recipe retains this particular combination.
- Suggested yield: six starter portions. The 250 ml oil is for the complete dressing batch. Half is served and half reserved; the full 250 ml oil is not poured onto the salad.
- Estimated nutrition per one of six servings, with half the dressing shared between them: 370 kcal. Using the entire dressing batch for the same six servings increases the estimate to about 610 kcal each. Salt varies considerably with desalting and canned products; added salt is not included.
- Start with already desalted salt cod confirmed as suitable for eating without cooking. If its label requires cooking, do not use it raw. Soaking does not replace the necessary treatments; follow supplier instructions for desalting, thawing and consumption.
- The 75-minute total starts with fish ready to use and includes at least 15 minutes of cooling. Prior desalting or thawing is excluded. Cool the dressing before it touches the endive.
- Keep everything at 4 °C or below. Use the reserved dressing, untouched by fish, within two days or freeze promptly in portions. Eat the assembled salad immediately. Contains fish, gluten and tree nuts; check vinegar and preserved ingredients for sulphites.
Equipment
- Oven and roasting tray
- Small frying pan
- Large mortar or blender
- Salad spinner or clean cloths
- Scales, measuring jug and covered containers
Estimated nutrition per serving
- Calories: 370kcal
- Fat: 29.1g
- Saturated Fat: 3.9g
- Sodium: 985mg
- Carbohydrates: 7.9g
- Fiber: 3.9g
- Sugar: 1.7g
- Protein: 21.3g
Have you made this recipe? I want to see it!
Tag @pucheromix on Instagram with the hashtag #mipuchero
