Xató

Method

Prepare the xató sauce by removing seeds from the dried chillies, toasting briefly, then soaking in warm water until soft. Blend the softened chillies with roasted almonds, garlic, red wine vinegar, salt and pepper until smooth, then slowly whisk in olive oil to create an emulsified sauce. Wash and roughly chop the romaine lettuce and arrange on a large platter. Flake the cooked salt cod and tuna, drain the white beans, quarter the hard-boiled eggs, and halve the tomatoes, then distribute these ingredients over the lettuce along with the roasted red peppers and black olives. Drizzle generously with the xató sauce and serve at room temperature, allowing guests to toss the salad and combine the ingredients before eating.