Xató salad of alfalfa with arugula


For 4 people

  • 140 g of alfalfa sprouts with arugula
  • 8 anchovies
  • 100 g of chopped cod
  • 100 g of tuna
  • Black or Arbequina olives

For the sauce

  • 150 g of toasted almonds
  • 150 g of toasted hazelnuts
  • Two dessert spoons of the pulp of the Ñora pepper
  • Half a slice of fried bread
  • Four cloves of roasted and half a clove of raw garlic
  • Two roasted medium-sized tomatoes
  • 250 g of extra virgin olive oil
  • Vinegar at will
  • Salt, sweet paprika and black pepper


-Crush the garlic, the nuts, and the salt in a mortar until you get a very fine paste.

-Then add the pulp of the Ñora pepper, bread, black pepper, and sweet paprika.

-In the end, you add the tomatoes, oil, and vinegar.

-On the plate, there is a base of alfalfa sprouts with arugula and on top, the rest of the elements, including the sauce.

Tip. If you want to make a smaller version of the aperitif, you can use little glasses or cocktail glasses. In this case, it is advisable to make the sauce thinner and incorporate it with a pastry sleeve that we can improvise with a bag. We can also use the olives in the form of pâté, applying it in the same way, combining the two colors.

A few sprigs of onion sprouts on top are also appropriate.

This recipe combines well with:

Germinated sprouts of alfalfa with arugula