Curly Greens with Tuna and Anchovies

Ramon Parellada, a prominent Barcelona restaurateur, gave me this recipe for the legendary Catalan salad xató years ago, and I’ve been happily enjoying it ever since. I intentionally make extra romesco dressing here: Once you’ve tasted it on the xató, try what’s left over on other substantial salads, based on chicken or seafood, or spoon it on grilled poultry, fish, or meat. It tastes good on just about anything.

A proper xató features salt cod prepared <