National Dish Spain: Xató (Recipe)
In this article
Meet Xató, a vibrant salad that brings the sun-soaked flavours of Catalonia straight to your table. Crisp endive is tossed with flakes of salt cod, briny anchovies and glossy black olives, then bound together with a nutty, mildly spiced dressing in the style of romesco. Traditionally enjoyed around carnival time in the Garraf region, it makes a refreshing starter or a light main that captures the easy, generous spirit of Spanish cuisine.
About Xató
Xató is a traditional Catalan dish, beloved across the coastal towns of the Garraf region. The salad brings together fresh, crunchy leaves and savoury seafood, all lifted by a distinctive, slightly spicy dressing built around almonds, garlic and roasted pepper. It is sometimes served as a starter and sometimes as a light main course, and it shines brightest at the local festivals where it takes centre stage each year. The combination of textures and bold flavours makes every forkful a small celebration of Catalan tradition.
Ingredients (serves 1–2)
- 1 head of curly endive or escarole
- 200 g bacalao (salt cod)
- 100 g anchovies
- 100 g black olives
- 4–5 tomatoes
- 2 cloves of garlic
- 1 red pepper
- 50 g almonds
- Vinegar and olive oil
- Salt and pepper
Shopping for the ingredients
To make a proper xató you will want fresh, good-quality ingredients. The salad leaves and tomatoes are best picked up at a weekly farmers’ market, where they tend to be at their freshest. You will find the bacalao and anchovies either in a well-stocked supermarket or at a specialist seafood deli. The almonds and the remaining store-cupboard ingredients are available in almost any supermarket, so the whole shop comes together easily.
Preparing the dish
Before you start assembling the xató, wash all the ingredients thoroughly and pat them dry. The salt cod needs soaking in advance to draw out the salt — ideally leave it overnight, changing the water once or twice. Chop the tomatoes and the salad leaves into bite-sized pieces. Roast the red pepper in the oven so the skin blisters, which makes it far easier to peel afterwards. A little groundwork here keeps the final assembly quick and stress-free.
Step-by-step instructions
- Cut the soaked bacalao into small pieces.
- Peel the roasted pepper and slice it into fine strips.
- Crush the garlic and blend it with the almonds, vinegar and olive oil into a creamy dressing.
- Combine the tomatoes, salad leaves, bacalao, anchovies and olives in a large bowl.
- Pour the dressing over the salad and toss well to coat.
- Season with salt and pepper, then serve straight away.
Gluten-free / lactose-free version
Xató is naturally gluten-free and lactose-free, as it contains no dairy and no gluten-bearing ingredients. Just take care that the anchovies and the bacalao you choose have not been cross-contaminated with gluten, which is worth checking on pre-packaged products in particular. Fresh, unprocessed ingredients are generally a safe bet, so building the salad from scratch makes it easy to keep it suitable for sensitive diets.
Tips for vegans and vegetarians
For a vegetarian version, swap the bacalao and anchovies for pan-fried aubergine or tofu, which soak up the dressing beautifully. Vegans should also make sure the dressing contains no fish oil. A lovely plant-based alternative is a dressing made from tahini, lemon juice and garlic, which keeps that nutty, savoury character while staying entirely free of animal products.
More tips and tricks
For even more flavour, finish the dressing with a pinch of smoked paprika. Pit and halve the olives so they distribute more evenly through the salad. If you like a bit of heat, finely chop a small red chilli and stir it through. Let the assembled salad rest for a few minutes before serving so the aromas have time to mingle and the leaves take on a touch of the dressing. The result is a dish much like the bright, generous spirit of Ensalada de Bacalao.
Adapting the recipe to your taste
Xató is wonderfully easy to adapt. You might add different kinds of seafood, depending on what you fancy and what is available — much as the cooks behind Caldereta de Marisco make the most of the day’s catch. The quantities are flexible too, so you can scale the ingredients to suit your own palate. Try different types of olives, or throw in a few capers to discover new layers of flavour.
Ingredient substitutions
If you cannot get hold of bacalao, salted herring makes a fine stand-in. Instead of black olives, green or stuffed olives work just as well. Feel free to experiment with different nuts in the dressing — walnuts or pine nuts give the salad an interesting twist. Red onion in place of the pepper is another suitable swap, much like the playful substitutions you might make in Espinacas con Garbanzos.
Drink pairing ideas
A traditional Catalan xató pairs beautifully with a dry white wine from the region, such as a Penedès. Alternatively, a light red also works nicely. For an alcohol-free option, a sparkling lemon water or a homemade lemonade does the trick. An ice-cold Cava — the Spanish sparkling wine — rounds off the meal in style and adds a festive touch.
Serving and presentation ideas
Arrange the xató on a large, shallow platter so the different ingredients are shown off to their best. Decorate the edge of the dish with the olives and a few basil leaves. Scatter some freshly chopped herbs over the top to add a final note of freshness. Serve the dressing separately in a small jug so each guest can season to their liking and add a little extra whenever they fancy.
A bit of history
Xató has a long tradition in Catalonia and is served above all during carnival season. Its origins reach back to the 19th century, when the dish marked the start of the carnival festivities. Today, towns across Catalonia such as Sitges and Vilanova i la Geltrú even host their own xató festivals, honouring and celebrating this culinary tradition — a fine example of just how rooted it is in regional Spanish cuisine.
More recipe ideas
Summary: Xató
Xató is a culinary highlight from Catalonia, defined by its fresh, savoury ingredients and that signature nutty dressing. With straightforward instructions and a few handy tips, this salad comes together with little fuss and plenty of reward. Whether you serve it as a starter or a light main, Xató delights with its variety and its authentic, sun-warmed taste of Spain.
