Catalan salad is popular all over Catalonia and each region adds or omits certain ingredients depending on their availability in the home or in the season. In the mountain area in spring, it is made with chicory and watercress; you can also add carrot and celery, or different types of olives. And some people add slices of hard-boiled egg and tuna in olive oil.
To make a good salad it is very important that the two main groups of ingredients do not mix on the plate. The vegetables, well seasoned with salt, oil and vinegar, must be on one side; and the freshly sliced cured meats and sausages should be arranged next to each other, but without touching the dressing, as otherwise the sliced meats become oily.
It is a good idea to buy the cured meats beforehand and to store them carefully in the larder. If they have to be kept in the fridge, they should be taken out a day or two beforehand and left to air.
preserved chilli pepper
anchovies in oil
extra virgin olive oil
a variety of cured meats and sausages (black and white bull or tuna tripe, butifarra de lengua, fuet, longaniza, Bayona ham, serrano ham, bacon, etc.)
Wash the lettuce and the escarole. Drain well, pull into pieces with your fingers and set aside.
Peel the onion. If it is a young onion, cut in quarters. If old, flatten with your hands and add a little water, salt and vinegar to eliminate any bitterness. Then drain well.
Cut the chilli pepper into pieces. Clean the tomatoes and cut into slices or quarters. Place all the vegetable ingredients in a serving dish. Add the olives, the anchovies and the confitted broccoli: Season with salt, a good trickle of extra virgin olive oil and a trickle of vinegar.
Place the cured meats and sausages alongside the salad and serve.