Catalan Xató Salad with Escarole, Tomato, Anchovy, and Black Olives
This Catalan Xató salad celebrates the flavors of the region with its unique combination of ingredients, from the nutty hazelnuts to the smoky dried chili peppers and briny anchovies. Tossed with a vibrant Xató dressing, this salad is a feast for the senses, offering a harmonious blend of textures and flavors.
Ingredients
- 12 hazelnuts
- 2 dried red chili peppers ñoras or 1 dried New Mexico (Anaheim) chili, stemmed and seeded
- 4 garlic cloves coarsely chopped
- ½ teaspoon Spanish smoked paprika
- Pinch of kosher or sea salt
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons wine vinegar
- 6 cups escarole leaves washed, dried, and torn
- 24 grape or cherry tomatoes
- 16 black olives preferably Spanish
- 8 anchovy fillets
- 6 radishes thinly sliced
- 2 tablespoons finely chopped fresh flat-leaf parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the hazelnuts on a baking sheet and toast them for about 5 minutes or until fragrant.
- Remove from the oven and let them cool.
- While the hazelnuts are toasting, place the dried red chili peppers in a small bowl with warm water to cover and let them soak until pliable, about 20 minutes.
- In a food processor, combine the toasted hazelnuts, soaked dried red chili peppers (ñoras), or dried New Mexico chili (Anaheim), along with the coarsely chopped garlic, Spanish smoked paprika, and a pinch of salt.
- Process until finely ground.
- With the food processor running, gradually add in the extra-virgin olive oil and wine vinegar until the dressing is well combined and smooth.
- Arrange the torn escarole leaves, grape or cherry tomatoes, black olives, anchovy fillets, and thinly sliced radishes on individual salad plates.
- Spoon the Xató dressing generously over each portion of the salad.
- Garnish with finely chopped fresh flat-leaf parsley for a pop of color and freshness.
- Serve the Catalan Xató salad immediately as a flavorful appetizer, showcasing the bold flavors of Catalonia.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant salad with a bold red wine such as Tempranillo or Garnacha to complement the richness of the anchovies and the nuttiness of the hazelnuts.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 10 g | Protein: 8 g | Fat: 25 g | Fiber: 6 g | Sugar: 4 g