Summary: Amanida catalana is one of the most iconic salads of Mediterranean cuisine, and its version with desalted cod elevates it to a main course. In this guide, we explain what an amanida is exactly, how it differs from esqueixada and xató, and we give you the step-by-step recipe to prepare it with quality desalted cod. With fresh ingredients, good cod, and the right dressing, amanida catalana is a dish that encapsulates the best of Catalan cuisine: local produce, simplicity, and respect for raw ingredients. 35 years at Barcelona's Mercat del Ninot stand as our guarantee.
Table of Contents
- What is Amanida? Catalonia's Emblematic Salad
- Difference between Amanida, Esqueixada, and Xató
- Ingredients for Amanida Catalana with Cod (4 servings)
- Step-by-Step Recipe for Amanida Catalana
- Variations of Amanida: with Anchovies, Belly Tuna, and Seafood
- Comparative Table: Amanida vs Esqueixada vs Xató
- Tips for a Perfect Amanida
- Frequently Asked Questions about Amanida Catalana
- Conclusion
What is Amanida? Catalonia's Emblematic Salad
Updated March 2026. Every day at Mercat del Ninot, we see what works and what doesn't. This is our real experience.
The word amanida simply means "salad" in Catalan. But when someone in Barcelona, Tarragona, or Girona asks for an amanida, they aren't asking for just any mix of lettuce and tomato. They are asking for a salad with its own identity: a dish that combines fresh vegetables, quality preserves, cured meats, and, in its most complete version, shredded desalted cod as the absolute star.
Amanida catalana has deep roots in rural and market cuisine. It is a dish born from the need to use whatever was available in the pantry and garden, but over time, it has become an icon of Catalan gastronomy. It is served in homes, in Michelin-starred restaurants, in village inns, and at coastal beach bars. It is transversal because it is genuine.
The Classic Ingredients of an Amanida Catalana
An authentic amanida catalana is built on these pillars:
- Green base: lettuce, endive, or mixed greens (never iceberg, always flavorful varieties)
- Fresh vegetables: ripe tomato, spring onion, Arbequina olives
- Cured or salted protein: desalted cod, anchovies, canned tuna, Iberian ham, fuet, or botifarra seca
- Hard-boiled egg: always present, cut into quarters
- Simple dressing: extra virgin olive oil, red wine vinegar (or Sherry vinegar), and salt
What distinguishes amanida from any ordinary mixed salad is precisely that combination of fresh and cured, garden and pantry. It's not just a green salad with something on top. It's a complete dish where each ingredient holds its own weight.
Amanida in Catalan Gastronomic Culture
In Catalonia, amanida is the quintessential first course of summer. It is served at family meals, at village festivals, in daily restaurant menus, and as a single course when the heat is on. It is so common that many Catalans don't even consider it a "dish" — it's simply what is eaten before meat or fish, as natural as putting bread on the table.
But when the amanida features desalted cod as its main ingredient, it stops being a light first course and transforms into a substantial main dish. The shredded cod adds protein, texture, and a deep flavor that completely transforms the ensemble. It's the version of amanida that we at Bacalalo like best, because it highlights exactly what we have been selecting for 35 years at the Mercat del Ninot in Barcelona: exceptionally high-quality cod.
Difference between Amanida, Esqueixada, and Xató
This is where many people get confused. Catalonia has three historic salads that share ingredients but are distinct dishes. Understanding the differences is important to avoid making mistakes in the kitchen — and to know exactly what you're ordering when you eat out.
Amanida Catalana
Amanida catalana is the most versatile of the three. It can include cured meats, preserves, cod, anchovies, and virtually any combination of cured proteins. The dressing is the classic simple vinaigrette (oil, vinegar, salt). It can be served with or without cod. It is the "umbrella" salad that encompasses many variations.
Esqueixada de Bacalao
The esqueixada is a specific salad made with raw, desalted cod. The name comes from "esqueixar" (to tear in Catalan), because the cod is shredded by hand, without cooking. Esqueixada obligatorily includes raw desalted cod, tomato, onion, pepper, black olives, and olive oil. It does not contain cured meats or hard-boiled eggs. It is a purer dish, more focused on cod as the absolute star.
If you want to delve deeper into this recipe, we have a complete guide to esqueixada de bacalao on our blog.
Xató
Xató is the most unique of the three. Originating from the Penedès, Garraf, and Baix Llobregat regions, it is an endive salad with desalted cod, anchovies, and tuna. What makes it unique is its sauce: xató sauce, made with ñoras, toasted almonds, hazelnuts, garlic, vinegar, and olive oil. It is a dense, characterful sauce, related to romesco and salvitxada. Xató is a winter dish, linked to Carnival season, and even has its own gastronomic route (the Xatonada) through the towns of Penedès.
All three salads share the presence of desalted cod as a noble ingredient, but they differ in structure, dressing, and context. Later you will see a comparative table that makes it clear at a glance.
Ingredients for Amanida Catalana with Cod (4 servings)
This is the exact list of ingredients to prepare an amanida catalana with desalted cod as the star. The quantities are calculated for 4 diners as a generous main course.
For the Salad
- 300 g desalted cod (loin or center cut, boneless and skinless — hand-shredded)
- 1 romaine lettuce or endive (washed and cut into pieces)
- 3 medium ripe tomatoes (vine or on the branch, cut into wedges)
- 1 spring onion (cut into thin rings)
- 1 Italian green pepper (cut into rings)
- 100 g Arbequina olives (pitted, the traditional kind)
- 4 hard-boiled eggs (cooked 10 minutes, cut into quarters)
- 8 Cantabrian anchovy fillets (optional but highly recommended)
- 4 thin slices of Iberian ham or Catalan fuet (in strips)
For the Dressing
- 6 tablespoons extra virgin olive oil (preferably Arbequina)
- 2 tablespoons red wine vinegar (or Sherry vinegar)
- Salt (carefully — cod and anchovies already add salt)
- Freshly ground black pepper (optional)
A note on cod: the quality of the desalted cod is what makes the difference between an acceptable and a memorable amanida. A well-desalted cod, with thick loin and firm texture, shreds into large, juicy flakes that give presence to the dish. Mediocre cod breaks down into flavorless threads. If you don't know how to properly desalt cod, we have a complete guide on how to desalt cod that answers all questions.
Step-by-Step Recipe for Amanida Catalana with Cod
Preparing an amanida catalana has no technical complications, but it does have a specific order. Following these steps ensures that each ingredient is at its best and that the result is a harmonious dish, not a jumble of mixed items.
Step 1 — Desalting the Cod (24-48 hours beforehand)
If you are starting with salted cod, you need to desalt it in advance. Submerge it in cold water in the refrigerator, changing the water every 8 hours, for 24-48 hours depending on the thickness of the piece. The cod should be slightly salty but pleasant to the palate. If you are starting with pre-desalted cod (like the one we sell at Bacalalo), you can skip this step and start directly.
Step 2 — Shredding the Cod
Once desalted, drain the cod well and pat it dry with kitchen paper. With your hands, shred it into large, irregular flakes. Do not cut it with a knife — "esqueixar" (to tear) is the correct method. Irregular flakes absorb the dressing better and have a much more interesting texture in the mouth than straight cuts. Remove any bones or skin you find.
Step 3 — Prepare the Vegetables
Wash the lettuce or endive and cut it into medium pieces. Cut the tomatoes into thick wedges (not slices — wedges retain their shape and juice better). Cut the spring onion into thin rings. If the pepper is large, cut it into rings; if small, into strips. Everything should be dry: moisture dilutes the dressing.
Step 4 — Boil the Eggs
Place the eggs in cold water, bring to a boil, and time for exactly 10 minutes. Immediately transfer them to ice water to stop the cooking. Peel them and cut them into quarters. The yolk should be fully set but not greenish — that gray-green tint indicates overcooking.
Step 5 — Assemble the Amanida
On a large platter (never a deep bowl — amanida is presented spread out), first place the lettuce base. Distribute the tomato wedges, onion, and pepper over it. Generously spread the shredded cod over the entire surface. Add the hard-boiled egg quarters, Arbequina olives, anchovies, and ham or fuet strips. Presentation matters: arrange the ingredients so they are all visible, without piling them up.
Step 6 — Prepare and Apply the Dressing
In a small bowl, mix the olive oil with the vinegar and a pinch of salt. Emulsify lightly with a fork. Pour the dressing over the amanida just before serving — never beforehand, or the lettuce will wilt. Dress generously but without drowning it. Each leaf should shine, not swim.
Step 7 — Serve Immediately
Amanida catalana is served at room temperature or slightly chilled. Not cold from the fridge — excessive cold kills the flavors of the olive oil and flattens the cod. Serve with country bread (pa de pagès) to soak up the juices at the bottom of the platter, which are the best part.
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Variations of Amanida: with Anchovies, Belly Tuna, and Seafood
Amanida catalana is a living dish, and like any dish with a long tradition, it has as many versions as there are kitchens. These are the most interesting variations you can explore without departing from the spirit of the dish.
Amanida with Cantabrian Anchovies
Substituting part of the cod with quality Cantabrian anchovies is a variation that works extraordinarily well. Anchovies provide intense umami and a touch of richness that complements the firm texture of the cod. Use whole fillets, placed over the tomato wedges as they do in classic Catalan restaurants. 4-6 fillets per person are sufficient — anchovies have plenty of presence.
Amanida with Cod Belly (Ventresca)
Ventresca (the belly part of the cod) is the fattiest and juiciest part of the fish. In an amanida, shredded into large flakes, it provides a buttery texture that the loin lacks. It's the "luxury" version of amanida, richer and more indulgent. If you use it, reduce the dressing — the ventresca already contributes its own fat and richness.
Mixed Seafood Amanida
In the traditional fishing villages of the Catalan coast, amanida is made with whatever is available: shredded cod, anchovies, quality canned tuna, bonito belly, and even sardines in oil. Each seafood protein brings a different dimension: cod provides structure, anchovies give umami, tuna offers intensity, and belly tuna adds creaminess. This is the amanida for special occasions.
Summer Amanida with Fruits
In Catalunya Nova (Tarragona, Terres de l'Ebre), it is common to add seasonal fruits to the amanida: peaches, figs, or pomegranates. The combination of salted cod with sweet fruit is not a modern whim — it has centuries of tradition in Catalan cuisine. The contrast works because the sweetness of the fruit balances the salinity of the cod and anchovies.
Comparative Table: Amanida vs Esqueixada vs Xató
These are the three great salads of Catalan gastronomy. They share ingredients but are distinct dishes. This table summarizes the key differences at a glance.
| Characteristic | Amanida Catalana | Esqueixada | Xató |
|---|---|---|---|
| Green base | Romaine lettuce or endive | No green base (optional) | Endive mandatory |
| Cod | Desalted, shredded (optional) | Raw desalted, shredded (mandatory) | Desalted, shredded (mandatory) |
| Other proteins | Ham, fuet, anchovies, tuna | Cod only | Anchovies + canned tuna |
| Hard-boiled egg | Yes | No | No |
| Dressing | Simple vinaigrette (EVOO + vinegar) | Olive oil (no vinegar or very little) | Xató sauce (ñoras, almonds, hazelnuts) |
| Season | All year (especially summer) | Summer | Winter (Carnival) |
| Geographical origin | All of Catalonia | Catalan coast | Penedès, Garraf, Baix Llobregat |
| Character | Versatile, family-friendly, everyday | Purist, focused on cod | Festive, linked to traditions |
As you can see, desalted cod is the common thread among the three. The difference lies in the context, dressing, and accompaniments. If you want to delve deeper into esqueixada, here is our complete esqueixada de bacalao recipe.
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Tips for a Perfect Amanida
Amanida is a simple dish, but simplicity does not forgive mistakes. These are the tips we have learned in 35 years of working with seafood at Mercat del Ninot.
1. Cod is King — Don't Treat It as a Supporting Actor
In a cod salad, the cod should be the most visible and generous ingredient. Don't put 50 grams of cod lost among kilos of lettuce. A minimum of 75g per person, flaked into large pieces that can be seen and tasted. Cod is not a topping—it's the star.
2. Desalt correctly
Poorly desalted cod ruins any salad. Too salty, it's inedible; too desalted, it loses character. The sweet spot is when the cod has a pleasant but not overpowering salty flavor. If you have doubts about the process, consult our guide on how to desalt cod.
3. Flavorful tomatoes, not watery ones
Mediocre tomatoes are the silent enemy of the salad. Use seasonal, ripe tomatoes that smell like real tomatoes. Hanging tomatoes (tomàquet de penjar) are ideal for Catalan cuisine. Out of season, a good ripe vine tomato works. But never, ever, a greenhouse tomato that tastes like water.
4. Extra virgin olive oil: non-negotiable
The salad dressing is oil, vinegar, and salt. If the oil isn't good, the dish doesn't work. Use a real extra virgin olive oil, preferably arbequina if you want to be faithful to the Catalan spirit. Refined ("mild") olive oil adds nothing to a salad.
5. Dress at the last minute
Lettuce oxidizes and wilts when it comes into contact with vinegar. Prepare all the ingredients, assemble the salad, but don't dress it until you are about to bring it to the table. Literally: dress, two quick stirs to distribute, and eat.
6. Room temperature, never chilled
Take the ingredients out of the refrigerator 15-20 minutes before assembling the salad. The cod, tomatoes, and olive oil develop their full flavor at room temperature. A salad straight from the fridge is a muted version of itself.
7. Farmer's bread is a must
It's not optional. Pa de pagès (Catalan farmer's bread) is for soaking up the mixture of oil, vinegar, and tomato juices left at the bottom of the bowl. That mixture is probably the most delicious part of the whole salad. Wasting it should be illegal.
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Frequently Asked Questions about Catalan Salad
What is the difference between "amanida" and "ensalada"?
"Amanida" is simply the Catalan word for salad. However, when referring to "amanida catalana," it means a specific type of salad that combines fresh vegetables (lettuce, tomato, onion), cured proteins (salted cod, anchovies, ham, fuet), and hard-boiled egg, dressed with extra virgin olive oil and vinegar. It is more complete and substantial than a conventional green salad.
Can Catalan salad be made without cod?
Yes. Catalan salad allows for many protein combinations: Iberian ham, fuet, dried botifarra, canned tuna, or anchovies can replace cod. However, the version with flaked salted cod is the most traditional and best represents the dish. Cod provides a texture and flavor that cold cuts do not replicate.
What type of cod is best for "amanida"?
For an "amanida," the ideal cod is a medium-thick salted cod loin. Thick pieces flake into large, juicy pieces that give presence to the dish. Icelandic cod is highly valued for its firm texture and clean flavor. Avoid thin dry cod or pre-cooked flakes—they don't have the same presence or texture.
Does Catalan salad use vinegar or just oil?
Traditional Catalan salad uses vinaigrette: extra virgin olive oil and red wine vinegar (or sherry vinegar), in an approximate ratio of 3:1. This differentiates it from esqueixada, which is usually dressed only with olive oil. The vinegar in the salad provides acidity that balances the saltiness of the cod and anchovies.
How long does prepared "amanida" last in the fridge?
An assembled and dressed salad should be consumed immediately—lettuce wilts in contact with vinegar. If you want to prepare it in advance, leave all ingredients cut and the cod flaked in separate containers in the fridge (they will last 24 hours without problem) and assemble and dress just before serving.
What is the best time of year to eat Catalan salad?
Although eaten year-round, Catalan salad is especially popular in spring and summer, when tomatoes are at their best and the heat calls for fresh dishes. It is the star dish for outdoor meals, Catalan barbecues (repurposed calçotades), and family Sunday lunches from June to September.
How does "amanida" differ from "xató"?
The main difference lies in the dressing. "Amanida" uses a simple vinaigrette (oil + vinegar), while "xató" uses its own sauce made with ñoras, almonds, hazelnuts, garlic, and vinegar. Additionally, "xató" always uses endive as a base (never lettuce) and is a winter dish associated with Carnival in the Penedès and Garraf regions. "Amanida" is more versatile and is eaten year-round.
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Conclusion
Catalan salad with salted cod is much more than a salad. It's a dish that encapsulates the philosophy of Catalan cuisine in its purest form: fresh produce, quality ingredients, simple preparation, and absolute respect for the raw material. It doesn't need complicated techniques or exotic ingredients. It needs good cod, tomatoes that taste like tomatoes, real olive oil, and the common sense to dress it at the last minute.
If you want to make a salad that truly honors Catalan tradition, start with the cod. Quality salted cod is noticeable in every bite: firm flakes, clean flavor, and a texture that holds without falling apart. It's the difference between just another salad and a dish with identity.
And if the salad whets your appetite for more cod recipes, here's where to go next: esqueixada de bacalao for the purist summer, cod salad in its freest version, or our guide to desalting cod if you want to master the basics.
Marc González Sáez · Mercat del Ninot, Barcelona · Since 1990
