Escarole Salad with Salt Cod, Anchovies and Olives

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Course Salads

Ingredients in this Recipe

1 head escarole, cored and separated into leaves
1 slice coarse country white bread, about 1 oz., crusts removed
1 Tbs. red wine vinegar
1â2 cup blanched almonds
1â3 cup extra virgin olive oil
2 ripe tomatoes, coarsely chopped
3â4 cup black olives, preferably Arbequina
4 garlic cloves, peeled
4 nyora or romesco peppers or ancho chilies, or 1 tsp. pimentÃ³n or hot paprika
6 oz. olive oil–packed canned tuna, drained and separated into 1 inch chunks
6 oz. salt cod
8 to 10 hazelnuts
Salt, to taste

Recipe Preparation

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