Witlof xato

AT A GLANCE

  • Serves 4 people

  • 2 white witlof, leaves separated
  • To serve: giant Antigua anchovies (see note)
  •  
  • Red pepper sauce
  • 4 canned piquillo peppers (see note)
  • 165 gm (¾ cup) blanched almonds, roasted
  • 40 gm (½ cup) hazelnuts, roasted, peeled
  • 3 garlic cloves, coarsely chopped
  • 2 anchovy fillets
  • 160 ml (2/3 cup) extra-virgin olive oil
  • 2 tsp sherry vinegar, or to taste
01   For red pepper sauce, process peppers, almonds, hazelnuts, garlic and anchovies in a food processor until combined. Add extra-virgin olive oil until incorporated, then sherry vinegar and enough water to thin to dollop consistency. Makes about 500ml.
02   Arrange witlof on a serving plate and serve with red pepper sauce and anchovies.
Note Giant Antigua anchovies are available from Simon Johnson. Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A BONE-DRY MANZANILLA SHERRY. , suggested by MAX ALLEN

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