Escarole, tomato, anchovy, and black olive salad with xató dressing (Ensalada con salsa xató) from La Cocina de Mamá: The Great Home Cooking of Spain (page 59) by Penelope Casas

  • grape tomatoes
  • dried ñora peppers
  • Show all ingredients...

  • EYB Comments

    Can substitute dried New Mexico peppers for dried ñora peppers, and cherry tomatoes for grape tomatoes.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried New Mexico peppers for dried ñora peppers, and cherry tomatoes for grape tomatoes.

  • br22 on July 26, 2014

    This combination of flavors is exceptional. The dressing, olives and tomatoes are a wonderful foil for, and cover the slight bitterness of, the escarole. The combination is so successful that I'm going to try making it a chopped salad with the tomatoes on top. I put the anchovies in the dressing and pulsed them up rather than adorning the top of the salad with them. Delicious.

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