A scrumptious salad of Catalan origin, Xato (sah-toh) may be served as an accompaniment to stewed meat dishes or marinated fish.
4 heads of chicory , trimmed and sliced
5 oz. blanched almonds, lightly toasted
2 red chillis, seeded and finely chopped
1 red pepper, white pith removed, seeded and thinly sliced
4 fl. oz. French Dressing
Place the chicory , almonds, chillis and red pepper in a salad bowl.
Pour over the dressing and, using two large spoons, toss the ingredients together until they are thoroughly coated with the dressing.