Name: Witlof xato
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Xato is a typical Catalan salad of salt cod, anchovy and tuna with a roasted nut and red pepper sauce.

Ingredients

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

Method

Main

1.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.

2.Arrange witlof on a serving plate and serve with red pepper sauce and anchovies.

Giant Antigua anchovies are available from
. 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.
Drink Suggestion: A bone-dry manzanilla sherry. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

Main

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