Spanish · Lunch
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.
$$
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
620Calories
48gProtein
38gFat
22gCarbs
5gSugar
6gFiber
1240mgSodium
78mgChol
Goes well with
Provence roseProvence rose — A refreshing pairing for...
local
Penedes XarelloPenedes Xarello — A refreshing pairing f...
international
Instructions
1
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.
2
Char
Heat broiler to high. Set capsicums and tomatoes directly on rack 10 to 12 minutes, turning halfway, until skins blacken and flesh collapses. Rest covered 5 minutes, then peel, deseed, and drain both completely.
3
Toast
Heat 2 tbsp olive oil in a small skillet over medium 1 minute. Add almonds and hazelnuts, toast 2 minutes until pale gold. Add torn bread, toast 90 seconds more until crisp and golden.
4
Build
Combine toasted nuts, bread, garlic, drained nyora flesh, peeled capsicums, tomatoes, salt, pepper, sherry vinegar, and remaining 1/2 cup + 2 tbsp olive oil in a blender. Blend 60 seconds to a coarse rust-red dressing.
5
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) salt cod
- 120g (4.2 oz / 2 cans) canned tuna in olive oil
- 40g (1.4 oz) cured anchovy in olive oil
- 300g (10.6 oz) curly endive
- 60g (2.1 oz) blanched almonds
- 40g (1.4 oz) hazelnuts
- 60g (2.1 oz) day-old country bread
- 200g (7.1 oz) red capsicum
- 200g (7.1 oz) ripe tomato
- 6 garlic cloves
- 2 dried nyora chilli
- 120ml (1/2 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 60g (2.1 oz) Aragon black olives
- 1 tsp fine sea salt
- 0.5 tsp black pepper