Catalan Salad: Traditional Recipe with Desalted Cod

What is amanida? Catalonia's emblematic salad

The word amanida simply means salad in Catalan. But when someone in Barcelona, Tarragona, or Girona orders an amanida, they are not 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 out of the need to make use of what 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 in coastal chiringuitos. It is transversal because it is genuine.

Classic ingredients of an amanida catalana

An authentic amanida catalana is built on these pillars:

• Green base: lettuce, escarole, or a mix of leaves (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 dry botifarra
• 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 mixed salad is precisely this combination of fresh and cured, of garden and pantry. It is not a green salad with something on top. It is 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 dish when the heat is on. It is so common that many Catalans do not even consider it a "dish" — it is simply what is eaten before meat or fish, as natural as putting bread on the table.

But when amanida includes desalted cod as the main ingredient, it ceases to be a light first course and becomes a substantial main dish. The shredded cod provides protein, texture, and a deep flavor that completely transforms the ensemble. It is the version of amanida that we like best at Bacalalo, 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 historical salads that share ingredients but are distinct dishes. Understanding the differences is important to avoid mistakes in the kitchen — and to know exactly what you are 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 a 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

Esqueixada is a specific salad made with raw desalted cod. The name comes from "esqueixar" (to tear or shred in Catalan), because the cod is shredded by hand, without cooking. Esqueixada must include raw desalted cod, tomato, onion, bell 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 escarole salad with desalted cod, anchovies, and tuna. What makes it unique is its sauce: xató sauce, made with ñoras (dried peppers), toasted almonds, hazelnuts, garlic, vinegar, and olive oil. It is a dense, flavorful 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 comparison table that makes this 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 of desalted cod (loin or center cut, boneless and skinless — hand-shredded)
• 1 romaine lettuce or escarole (washed and cut into pieces)
• 3 ripe medium 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 of arbequina olives (with pits, the traditional kind)
• 4 hard-boiled eggs (cooked for 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 of extra virgin olive oil (preferably arbequina)
• 2 tablespoons of red wine vinegar (or Sherry vinegar)
• Salt (carefully — the 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 amanida and a memorable one. Well-desalted cod, with a thick loin and firm texture, shreds into large, juicy flakes that give presence to the dish. Mediocre cod falls apart into insubstantial threads. If you don't know how to desalt cod correctly, we have a complete guide on how to desalt cod that answers all your questions.

Step-by-step recipe for amanida catalana with cod

Preparing an amanida catalana has no technical complications, but it does have an order. Following these steps ensures that each ingredient is perfect and that the result is a harmonious dish, not a pile of mixed things.

Step 1 — Desalting the cod (24-48 hours in advance)

If you start 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 start with already 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 or shred) is the correct method. The irregular flakes absorb the dressing better and have a much more interesting texture in the mouth than straight cuts. Remove any bones or skin pieces you find.

Step 3 — Prepare the vegetables

Wash the lettuce or escarole 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 it is small, into strips. Everything must be dry: moisture dilutes the dressing.

Step 4 — Boil the eggs

Place the eggs in cold water, bring to a boil, and count exactly 10 minutes. Transfer them to ice water immediately to stop the cooking. Peel them and cut them into quarters. The yolk should be completely set but not greenish — that grayish-green tone 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: distribute the ingredients so that all are 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 before, 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 olive oil and flattens the cod. Accompany with traditional Catalan country bread (pa de pagès) to soak up the juices from the bottom of the platter, which are the best part.

Variations of amanida: with anchovies, tuna belly, and seafood

Amanida catalana is a living dish, and like all dishes with a long tradition, it has as many versions as there are kitchens. These are the most interesting variations you can explore without deviating from the spirit of the dish.

Amanida with Cantabrian anchovies

Replacing part of the cod with quality Cantabrian anchovies is a variation that works extraordinarily well. Anchovies provide intense umami and a point of creaminess 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 enough — anchovies have plenty of presence.

Amanida with cod belly

The 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 does not have. It is the "luxury" version of amanida, richer and more indulgent. If you use it, reduce the dressing — the ventresca already provides its own fat and creaminess.

Mixed seafood amanida

In the traditional fishing villages of the Catalan coast, amanida is made with everything available: shredded cod, anchovies, quality canned tuna, bonito belly, and even sardines in oil. Each seafood protein provides a different register: cod gives structure, anchovies give umami, tuna gives power, and tuna belly gives creaminess. This is the amanida for special occasions.

Summer amanida with fruit

In Catalunya Nova (Tarragona, Terres de l'Ebre), it is common to add seasonal fruits to amanida: peaches, figs, or pomegranate. 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 saltiness of the cod and anchovies.

Comparison 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.

As you can see, desalted cod is the common thread in all 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.

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 an extra

In an amanida with cod, it should be the most visible and generous ingredient. Don't put 50 grams of cod lost among kilos of lettuce. At least 75g per person, shredded into large flakes that are visible and noticeable. Cod is not a topping — it's the protagonist.

2. Desalt correctly

Poorly desalted cod ruins any salad. Too salty is inedible; too desalted loses character. The right point is when the cod has a pleasant but not dominant salty taste. If you have doubts about the process, consult our guide on how to desalt cod.

3. Flavorful tomatoes, not watery ones

Mediocre tomato is the silent enemy of amanida. Use seasonal, ripe tomatoes that smell like real tomatoes. Vine-ripened tomatoes (tomàquet de penjar) are ideal for Catalan cuisine. Out of season, a good ripe beefsteak tomato works. But never, ever, a greenhouse tomato that tastes like water.

4. Extra virgin olive oil: non-negotiable

Amanida dressing is oil, vinegar, and salt. If the oil is not good, the dish does not 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 an amanida.

5. Dress at the last moment

Lettuce oxidizes and wilts when it comes into contact with vinegar. Prepare all the ingredients, assemble the salad, but do not dress it until you are about to bring it to the table. Literally: dress, two quick turns to distribute, and eat.

6. Room temperature, never chilled

Take the ingredients out of the refrigerator 15-20 minutes before assembling the amanida. Cod, tomatoes, and olive oil develop their full flavor at room temperature. An amanida straight from the fridge is a muted version of itself.

7. Country bread is mandatory

It's not optional. Pa de pagès (Catalan country bread) is used to soak up the mixture of oil, vinegar, and tomato juices left at the bottom of the platter. This mixture is probably the most delicious part of the entire amanida. Wasting it should be illegal.

Frequently asked questions about amanida catalana