Ingredients Serves 4: For the xató sauce 25 toasted almonds 12 toasted hazelnuts 4 garlic cloves 8 nyoras or romesco peppers 1 slice of bread soaked in vinegar Extra virgin olive oil Salt For the salad 2 heads of curly endive 200g shredded, desalted salt cod 150g desalted tuna 12 anchovy fillets Arbequina and black olives to taste Equipment: mortar and pestle (or blender) Preparation time: 45 minutes Difficulty: low Steps to follow Start by preparing the ingredients for the xató sauce. Soak the nyoras in warm water for a while until they soften. Once softened, scrape out the pulp with a spoon and set it aside. In a mortar, crush the peeled garlic cloves with a pinch of salt. Add the almonds and hazelnuts, and continue grinding with the pestle until you have a smooth, even paste. Add the nyora pulp to the mixture. Then add the bread, previously soaked in vinegar and well drained. Continue mixing until all the ingredients are fully combined. Now, while stirring continuously, gradually drizzle in the olive oil in a thin stream, as you would when making allioli. You’ll see the sauce emulsify and take on a smooth, thick texture. Taste and adjust the salt if needed. This sauce forms the basis of the xató recipe from Vilafranca and other towns. In a large serving dish or bowl, place the clean, well-drained curly endive. Dress it with a portion of the sauce and gently toss to coat the leaves evenly. Finally, assemble the dish. Arrange the shredded salt cod, tuna, anchovy fillets and olives over the dressed endive. Your xató is now ready to serve. Presentation and recommended dressings Xató is traditionally served in a large dish placed at the centre of the table, or in individual plates. It’s a good idea to offer the remaining sauce separately in a mortar or small serving bowl, so each guest can add more to taste. In Vilanova i la Geltrú, xató is the star dish of Carnival (Carnestoltes) and is often accompanied by a selection of omelettes (made with Catalan sausage, spinach, artichokes, and more). A crisp white wine from DO Penedès pairs perfectly with this recipe. Other related recipes Escalivada Calçots with romesco sauce Catalan-style spinach Bread with tomato and anchovies