Codfish with escarole salad
+Salad:
-1 escarole lettuce
-150g crumbled codfish
-100g oil tuna
-10 anchovy fillet
-Black or arbequina olives
+Romesco sauce:
-1 small cupful of olive oil
-Salt
-50g bread crumb
-15 almonds
-1 clove of garlic
-Good quality vinegar
-2 nyoras (spanish red pepper)(dried cherry pepper)
*i*Soak the crumbled codfish to for eight hours. Then strain and de-bone it. De-salt the anchovies in water for 30 minutes.
*-*Soak the bread crumb in vinegar.
*-*Boil the nyoras. After boiling, take them off the heat and allow to cool.
*-*Clean the escarole, strain and cut it.
*k*To prepare the sauce, chop and crush the garlic in the mortar, add a pinch of salt. Then add the almonds and ground until you obtain an homogenous paste.
*k*Open the nyoras. Scrape the pulp, put it into the mortar and continue crushing.
*k*Strain the bread crumbs and put it into the mortar. Crush together with the rest.
*-*Slowly pour the oil until the sauce is ready.
*-*Put the escarole into a salad bowl and mix with the sauce. Decorate with the anchovies, tuna, codfish and the olives before serving