STEP 1

Prepare the ñoras peppers by pricking a few holes in the dried peppers and soaking them in a heatproof bowl with 1 cup boiling water for 30 minutes. Remove the peppers from the water, cut the peppers open, remove seeds and lay flat on a cutting board skin side down. With the back side of a knife or a spoon scrape the inside flesh away from the skins. 

STEP 2

Preheat oven to 400°F. Rub off any excess skin from the head of garlic and cut ½ inch from the top. Place garlic on a piece of foil large enough to enclose the garlic well. Drizzle the cut top of the garlic with olive oil and lightly rub it into the cloves. Bring the corners of the foil up and twist tightly (making sure the foil is not touching the top of the garlic). Roast garlic in the oven for about 30 minutes. Unwrap garlic and let rest until needed.

STEP 3

Place the almonds, hazelnuts, toasted bread, ñoras pepper pulp, piquillo peppers, roasted garlic (squeezed from its skins), tomate frito and sherry vinegar into a food processor and pulse until thoroughly blended. With the processor running, slowly drizzle in the olive oil until desired consistency is reached. Season with salt to taste and set aside.

STEP 4

To plate the salad, whisk the sherry vinegar, 2 tbsp olive oil, salt and pepper to taste in a large bowl. Toss the endives together in the oil and vinegar, mixing gently to coat. Divide endives among individual plates and top with the cod pieces, flaked tuna, anchovy fillets and olives. Spoon desired amount of sauce over the salads. Sprinkle with a little paprika and place the optional boiled egg halves around the salad.

Serve as an appetizer before a grilled meat dish or for lunch with Spanish tortilla.