Xato Salad

A traditional Xató salad is built around curly endive (escarole) and typically includes salt cod (bacallà), anchovies, tuna, and olives. The star of the dish is the rich xató sauce made from dried nyora peppers, almonds, hazelnuts, garlic, olive oil, and vinegar. It is a savory winter salad originating from the Penedès and Garraf regions of Catalonia.

Traditional xató sauce is made by soaking dried nyora peppers until soft, then blending them into a thick emulsion with roasted almonds and hazelnuts. Garlic, olive oil, and vinegar are added to create a rich, nutty flavor profile similar to romesco sauce. The resulting paste is then tossed directly with the escarole leaves and accompanying proteins.

The term "xató" refers to this specific Catalan salad and its signature sauce, which originated in the wine-producing Penedès and Garraf regions of Spain. It is traditionally served during the winter months when escarole is freshly harvested. The dish is closely associated with local wine-tasting festivals known as calçotades.

While traditional Xató relies heavily on salt cod (bacallà) for its savory flavor, modern variations frequently substitute it with higher-quality fresh tuna or solely use anchovies. The key components that define the dish are the curly endive and the xató sauce itself. Even without the salt cod, the nutty and smoky sauce remains the focal point of the recipe.