Xató de Vilanova Recipe (for 6 people):
Ingredients for the sauce:
1 - 2 medium-sized cloves of garlic, 36 roasted almonds, 12 roasted hazelnuts, 8 hot peppers scalded in water or macerated in wine, a fresh breadcrumb soaked in vinegar, oil to taste and salt.
Ingredients for the dish:
2 curly endive or escarole, 200 g of salt cod soaked to remove the salt and dried, 150 g of tuna soaked to remove the salt and dried, 18 fillets of anchovies, black olives and Arbequine olives.
Crush the cloves of garlic in a pestle and mortar with the salt, so that they do not fall out. Once they are well crushed, gradually add the almonds and hazelnuts until you have a smooth paste. Scrape out the inside of the hot peppers that have been scalded or macerated in wine and add this pulp to the mortar. Blend it in, then add the bread soaked in vinegar, slightly drained, and go on mixing. When it is ready keep on stirring slowly and gradually add the oil and the wine used to macerate the peppers until the sauce has the desired consistency.
Drain the escarole well and place it in a large salad dish. Add a little of the sauce, mix well, and put on the plates. Once on the plate, add the tuna, cod, and anchovies. Let each guest add a little more sauce to their own taste.