The basis of this salad, known as xato in Spanish, is a bed of crisp curly escarole, crunchy and satisfying, combined with strips of salt cod, anchovies, tuna and a scattering of black olives. But the true glory of xato is its sauce, a kind of romesco made with pounded almonds and hazelnuts, nyora peppers, garlic and olive oil. The genius of the dish is the way the rich, nutty sauce combines with the salty chunks of fish and the satisfying crunch of escarole. A loaf of crusty bread is essential to mop up the delicious sauce left at the bottom of your plate. Serve with a fragrant, young white wine, such as a Spanish Sauvignon Blanc.
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