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It looks like the summer and good weather is here. With the sunshine and warmth, who doesn’t feel like eating a salad? The blog El Bulli de Agus brings us this recipe with a taste of the sea. A salad to take to the beach or to prepare as a starter, or as a snack for a picnic with friends. Springtime flowers, various green leaves and our anchovies among other ingredients make this dish a delicacy worthy of the most demanding palates. And why is it called a Beluga Salad? Well, we don’t know, we’ll just have to ask Agus…
Ingredients
- Lettuce
- Lamb’s lettuce
- Scarole
- Radizzio
- Rocket
- Fresh surimi
- Anchovies from the Bay of Biscay
- Assorted eggs (salmon, wasabi, soy, mullet)
- Pitted and stuffed green olives
- 1 large sweet and sour gherkin
- Edible flowers
For the vinaigrette:
- Extra virgin olive oil
- Apple vinegar
- Salt
- Black pepper
- Finely chopped fresh parsley
- Chopped fresh dill
Preparation
- Wash and rinse the salad leaves, chopping them into large pieces and placing them as the foundation on a platter or salad bowl.
- Cut the surimi into small pieces and add them on top, as well as the anchovies, with the oil rinsed, and scatter them on top of the salad (if the oil they were in is extra virgin, it can be used to prepare the vinaigrette, but if it tastes too strong, it can be replaced with “clean”oil).
- Also add stuffed olives on top of the salad (as we have used anchovies, the olives used are stuffed with peppers). Around the salad, arrange some thin slices of sweet and sour gherkin, on which add small mounds of eggs, of different flavours and colours, with the aid of a small spoon.
- Prepare a vinaigrette, with three parts oil and one part vinegar, salt, pepper and some finely chopped parsley and dill; mix well and dress the salad with this vinaigrette.
- Finish off by decorating with some edible flowers.
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