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The chatón is much more than a salad; it is the culmination of the winter harvest. In Sant Sadurní it is prepared with curly escarole, shredded cod, tuna, anchovies and Arbequina olives, all rounded off with the powerful romesco sauce based on almond, hazelnut, nyora, garlic, vinegar and extra virgin oil. Tradition dictates that a bottle of cava brut nature be opened to clean the palate between bites. This dish becomes the protagonist of the popular Xatonades that many cavas organize when the harvest ends, becoming an authentic gastronomic feast.
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