1 Frisse lettuce
100g of smoked cod or a tin of tuna in oil
1 tin of black olives
20 salted anchovies

For the romescu dressing:
1 head of garlic
½ red pepper
20g of blanched hazelnuts
2 tomatoes
1 slice of bread
3 tb sp of sherry vinegar
1 tea sp of table salt
3 tb spoon of Spanish olive oil


For the romescu sauce, place the tomatoes, garlic head and the half red pepper in a baking tray with a drizzle of olive oil and bake in the oven for about 30 minutes at 180. In the last 10 minutes add the slice of bread and hazelnuts to toast as well.

Place all the ingredients in a glass blender and squeeze the pulp of the garlic into it, discarding the skins of tomatoes and pepper as well. Blend until a coarse puree.

Wash and dry your lettuce and cut into medium size pieces.

Place the black olives, anchovies, sliced cured cod (or tuna) on top of the lettuce and dress with the romescu sauce.

Drizzle with a bit of Spanish extra virgin olive oil and serve.