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Witlof xato

You'll need

2 white witlof, leaves separated To serve: giant Antigua anchovies (see note)   Red pepper sauce 4 canned piquillo peppers (see note) 165 gm (¾ cup) blanched almonds, roasted 40 gm (½ cup) hazelnuts, roasted, peeled 3 garlic cloves, coarsely chopped 2 anchovy fillets 160 ml (2/3 cup) extra-virgin olive oil 2 tsp sherry vinegar, or to taste


  • 01
  • For red pepper sauce, process peppers, almonds, hazelnuts, garlic and anchovies in a food processor until combined. Add extra-virgin olive oil until incorporated, then sherry vinegar and enough water to thin to dollop consistency. Makes about 500ml.
  • 02
  • Arrange witlof on a serving plate and serve with red pepper sauce and anchovies.
Note Giant Antigua anchovies are available from Simon Johnson. Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A bone-dry manzanilla sherry.

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