Laura Edwards

I’m a big fan of salt cod, and this is one of my favourite salads using this great ingredient.

Everyone seems to make their bacalao by de-salting it in water for about 24 hours, but I love it so much that I just take the salty skin off straight away and break into small pieces to clean in water for about 20 minutes. If you prefer bacalao less salty, then just soak it for a bit longer and change the water more often.

Xató sauce is very similar to romesco; remember not to make the sauce too salty, as you’ll get this from the fish anyway.


Quantity Ingredient
1 large tomato, halved
15g marcona almonds
15g blanched hazelnuts
200ml olive oil, for frying
5 cloves garlic, peeled
40g slightly stale white bread, torn into pieces
1 tablespoon sherry vinegar
sea salt
freshly ground black pepper
1 frisee lettuce, washed and leaves torn
400g salt cod, broken into pieces and soaked in cold water for 20 minutes or overnight, (change the water a couple of times if you can), depending on how salty you like it
100g unpitted black olives


  1. Cook the tomato under a hot grill until really tender.
  2. Meanwhile, toast the nuts in a dry pan until starting to turn golden. Set aside.
  3. Heat the oil in the pan over a low heat and add the garlic. Fry for a few minutes until golden and tender then add the bread and fry together until the bread also turns golden. Add the nuts to the pan and cook for a little longer then tip into a food processor. Add the tomato (discard the skin) and vinegar, whiz and season to taste.
  4. Drain the salt cod and pat dry. Arrange the lettuce leaves on a plate, scatter with the salt cod pieces, drizzle with the xató sauce and top with the black olives.
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