Escarole salad with anchovies, salt cod & tuna (Xató)

Picada
4	Dried choricero chillies
12 tbsp	Olive oil
2 slices	White country style bread
2 cloves	Garlic (crushed)
20	Hazelnuts (blanched & skins removed)
2	Tomatoes
2 tbsp	Chiffonade flat parsley
2 tbsp	Red wine vinegar
Pinch	salt
Salad	( 1 portion)
¼ head	Frizzy lettuce
½ tbsp	Olive oil
2	Pickled anchovy fillets (halved lengthways)
15g	White tuna (Ortiz canned)(flaked)
1	Spring onion (sliced)
25 g	Salt cod ( desalted & flaked)
	Sherry vinaigrette
5	Black olives (pitted)

Method

1.      To make the picada, soak the chillies in boiling water for 30 mins, then drain, remove the stems & seeds.

2.      Heat half of the olive oil in a pan over a medium heat & fry the bread until golden brown, allow to cool slightly then break into small pieces.

3.      Grind together the garlic & hazelnuts in a pestle & mortar until it forms a paste.

4.      Place in a liquidiser, add the bread & chillies & lightly blitz for a few seconds.

5.      Cut the tomatoes in half lengthwise & grated into the mixture using a grater with large holes; don’t grate the skin (throw the skin away).

6.      Add the remaining olive oil, salt & vinegar blitz to a smooth paste.

To make the salad

1.      Take about 1 tsp of the picada & stir in a little olive oil to thin it.

2.      Add the salad leaves, anchovies, salt cod, tuna & spring onions & mix through.

3.      Place on a plate & drizzle with sherry vinaigrette & dress with the olives.