Salt Cod and Tuna Winter Salad — Tarragona Xato Salad
Tarragona winter salad of curly endive tossed with salt cod and tuna in a smoky almond-and-romesco dressing pounded with toasted bread, garlic, and chilli, finished with cured anchovy and olives.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain desalted cod, pat dry, shred into bite-sized flakes. Wash and tear curly endive. Soak nyora chillies in warm water 5 minutes. Blanch almonds and hazelnuts measured. Tear day-old bread into pieces. Mince 6 garlic cloves.
Char
Heat broiler to high. Set capsicum and tomato directly on rack 10–12 minutes, turning halfway, until skins blacken and flesh collapses. Rest covered 5 minutes, then peel, deseed, and drain both completely.
Toast
Heat 2 tbsp olive oil in a small skillet over medium 1 minute. Add almonds and hazelnuts, toast 2–3 minutes until pale gold. Add torn bread, toast 90 seconds more until crisp and golden.
Build
Combine toasted nuts, bread, garlic, drained nyora flesh, peeled capsicum, tomato, salt, pepper, sherry vinegar, and remaining 1/4 cup + 2 tbsp olive oil in a blender. Blend 60 seconds to a coarse rust-red dressing.
Plate
Drain tuna and anchovies. Toss endive and shredded cod with most dressing in a bowl, mound on chilled plates, drape tuna and anchovies on top, scatter olives, drizzle remaining dressing, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.